- (Australia, informal) Golden syrup.
2000, Barbara Santich, In the Land of the Magic Pudding: A Gastronomic Miscellany, page 156:
- There are, incidentally, few things more Australian than damper with ‘cocky′s joy’, which is the bushman′s name for golden syrup.
2007, Ted Henzell, Australian Agriculture: Its History and Challenges, page 246:
- Tradition has it that their main meal in later colonial times consisted chiefly of salt meat, potatoes and pumpkin stewed in a camp oven all day,139 with damper and golden syrup (cocky′s joy) for pudding, and no fruit at all. Tasmanian jam was available from the 1860s onwards, but it was up to four times as expensive as the cocky′s joy,140 which consisted entirely of caramelised sugar.
2010, Kathleen M. McGinley, Out of the Daydream: Based on the Autobiography of Barry Mcginley Jones, page 20:
- Aussie food was a refined version of what the early convicts used to eat. Bully beef and spuds, tripe, fish′n chips, Anzac bikkies, damper with cocky′s joy (golden syrup), snags (or mystery bags) and hot custard and jelly for sweets.