Well before this, Australia had been well advanced in meeting the measures agreed upon under the Convention. Production, import and use of aldrin, chlordane , DDT, dieldrin, hexachlorobenzene (HCB), heptachlor , endrin, and toxaphene are not permitted in Australia. Production and importation of polychlorinated biphenyls (PCBs) are not permitted in Australia, with the phase-out of existing PCBs being managed under the National Strategy for the Management of Scheduled Waste. This strategy also addresses how Australia will manage HCB waste and organochlorine pesticides.
There are several ways to thicken a sauce, each with its own characteristics. On method, which I have to admit, I under-utilize is to use cornstarch and a little water. Using cornstarch is nice, because unlike say a roux, or other flour based thickeners, you don’t really need to cook out the raw taste of the flour for several minutes – with cornstarch you’re ready to go right away. I'll sometimes use butter, but that method can cause you to break the sauce....which is a mess. Corn starch gives the sauce a glossy look, and mouth feel, which is also very cool. Finally, using cornstarch to thicken a sauce is supper quick and easy. At the last minute, if you find you need it, you can just grab a bit of cornstarch, mix with water, and you’re good to go. Hope you find the technique useful!!