Another Aussie, but I don't have lawns.
The category is basically written to represent Coopers pale ale and Coopers sparkling ale, which I drank a LOT of in my late teens/early twenties. They are great beers, and I've brewed a few of them.
A lot of the recipes here and elsewhere miss the mark for a representation of the style in that they include too much crystal malt. Jekeane's recipe looks pretty good though (using crystal for colour only).
It is vital to get crazy high attenuation - the beers drink like dry lagers. The coopers bottle yeast (don't use the dry yeast, it's a different (quite neutral) strain) is easily harvested if you can get hold of an in-date bottle. It's quite unique in the esters that it produces, and the high attenuation it gets (make sure you have a blow-off tube). If you go the English yeast route, even the dry English yeast, you won't get the beer dry enough to be a true representation (it might still taste great though). Be careful with Pride of Ringwood hops - mishandled hops can give some strange flavours (woody and metallic). EKG is a safer option (and IMO tastes better).
KEY POINTS:
Very dry (high attenuation)
Yeast flavours are dominant
Highly carbonated
My recipe, that I've brewed a few times with slight changes each time:
Ale malt - 85%
Wheat malt - 8%
Dark crystal - 1% (colour adjustment)
Table sugar - 6%
Aim for an OG of 1.045. Mash at 148F for 90 mins
Hops: Pride of Ringwood or EKG - 1 gram per gallon at 15mins, then enough at 60mins to make 30IBU's in total.
Coopers bottle yeast (I haven't used WLP009 but it's supposed to be coopers). The yeast is critical.
This should finish at about 1.006, giving a beer a bit over 5%ABV.