Siknik, welcome, and as a newcomer to the Anova Community you will do well to follow Ember's gentle guidance. Invest some time in reading and learning.
Dimensions and materials are much more important than a brand name for cooking vessels. Start with what you have until SV cooking experience leads you elsewhere. A covered and bath towel-wrapped stock pot might be all you will ever need. Just be sure to place some insulating material beneath it where a lot of heat can be lost.
Somewhere in NSW there must be restaurant supply stores as sources for all your cooking needs. Your local restaurants all have storage needs so use what they use. It's been my experience that the more Asian the source the better for economical reasons. Get to know one.