G'day Raqual, from a cold but sunny UK!
We're glad you found ChefTalk. As you can see, our membership is from around the globe (including Ireland, so you might get some good tips re food from those members!) and all levels of culinary expertise. I'm in the enthusiastic amateur camp.
I love Australia, visit every 2-3 years (my sister and I try to alternate visits 'here' and 'there' so we can see each other about once a year!) - and am amazed at the way the Aussie culinary style has evolved in leaps and bounds. When I first visited (more years ago than I care to admit) I was astounded to be offered an Aussie breakfast, consisting of a huge steak, with a greasy fried egg on top! The influence of your Asian immigrants cannot be underestimated - and what that has done for your wonderful seafoods is a revelation. I love to try new restaurants when I visit - and each time I do, the food gets better and better. I visit NSW, ACT and SA, mostly. As a very fair-skinned, redheaded Scot, I'm not good with the excess of temperatures further up the map of Aus!
The members here are friendly and helpful. There are three professional fora too, where you can ask technical questions if you wish. The wikis, blogs, reviews, articles and photographs are all well worth spending time to view and a source of inspiration, particularly the photographs.
Hope to see you around the boards