I use almost nothing else apart from Homebrand tins nowdays. I still use proper yeast and malt from the LHBS, but the tins are fine by me. And for $8 each the price is right. Typical recipe goes like this:
Homebrand tin 1.7kg
500g LDME
300g white sugar
20g (hop) @ 15min
10g (hop) dry for 3 days before bottling.
Done. You can add specialty grains to taste and make any style you want. I treat the kits more like a pre-bittered recipe base than anything.
I just put down a coles lager with a coopers yeast, BE2, 1kg sugargum honey from a local. Steeped about 25g cascade flowers in boiled water for 15mins then strained into fermenter. Ferment at 18c. See how it goes.