Aussie pales have tended to be far more pale than the UK/US versions. Australia really struggled with malt supplies until the 20th century and the wars interrupted that. So beers in Aus have had a large amount of sugar in them traditionally (33% was not uncommon). People have become used to beer generally being a pale golden colour.
The sugar usage has dropped off since the wars as malt and adjunct supplies have become cheaper. So most recipes would be largely pilsner or pale ale malts with a mix of either sugar and/or flaked corn. The attempts to revive European styles here in the 80s and 2000s (and copy hoppy U.S. beers in the 2000s) have added a bit more colour to the palette, but a simple blond quaffing ale/lager is still the default setting for most people.
For the recipe, I'd move the Galaxy to late/flameout and use it for the dry hop (if you're doing one). You could use Saaz for the boil, but something with a bit more alpha acids will reduce the amount you're using. Super pride would be the current relatively neutral Australian bittering hop. Pride of Ringwood is it's predecessor. That'll probably drop your somewhere around a Stone and Wood Pacific Ale, maybe a bit lighter than that. Though they're pretty light on the Galaxy, so not hard to increase that flavour if you want.
And I've heard talk of some of the style guidelines including these types of beer as Australian Sparkling Ale. Think the BJCP were going to add it along with the New Zeland Pilsner.