Golden Syrup (drool) is darker than light corn syrup, but lighter than dark corn syrup. When I replace golden syrup in cookies, I usually prefer the dark corn syrup...but that's my preference. You could use whichever you have on hand...or if you have both, use 1/2 of each. Corn Syrup is also a bit runnier than Golden Syrup, but it should be ok.
If you really want...you can get Golden Syrup at British Import shops. I have no idea if there are Aussie import shops, but they may have it too. Another place to try in the Indian Grocer (seriously...if they have it then it will be cheaper than the British shop). Some supermarkets also stock it (the Lunardi's be me has it...I don't know where you are though)