In the US we can get Lallemand - I use Nottingham regularly (it has a wise temp range 10c to 22c) - Diamond is a tradiitional Lager yeast that works best from 10c to 15c. Unless you have a fridge and a way to control temperatures you may want to use Nottingham (it can may a very lager-esque beer).
I use Simpsons Golden Promise all the time! Great malt. For Simpson's malts you will have several categories of malts:
Base Malts (like Golden Promise)
Crystal Malts - I believe they give theirs names like Light (40L) , Medium (70L), Dark (100L) and Extra Dark (120L)
Roasted Malts - Brown, Chocolate, Black and Roasted Barely - I think Amber is in here too
You can substitute Simpsons Malts for some of the malts you find in other recipes. We can help with that. I recommend finding the recipe you want to try and brew and post it in a new thread under "Recipes for Feedback" and we can help you from there (just so we don't high-jack this thread)
I hope this helps.