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INSERT INTO `wp_posts` VALUES (47,2,'2016-09-25 13:38:41','2016-09-25 13:38:41',' ','','','publish','closed','closed','','47','','','2019-12-27 16:12:12','2019-12-27 05:12:12','',0,'http://cooklab.com.au/?p=47',1,'nav_menu_item','',0),(7,1,'2016-07-31 09:12:53','2016-07-31 09:12:53','','CookLab_Logo_small','','inherit','open','closed','','cooklab_logo_v32','','','2016-07-31 09:14:36','2016-07-31 09:14:36','',0,'http://cooklab.com.au/wp-content/uploads/2016/07/CookLab_Logo_v32.jpg',0,'attachment','image/jpeg',0),(8,1,'2016-07-31 09:15:53','2016-07-31 09:15:53','http://cooklab.com.au/wp-content/uploads/2016/07/cropped-CookLab_Logo_v32-e1469956460845.jpg','cropped-CookLab_Logo_v32-e1469956460845.jpg','','inherit','open','closed','','cropped-cooklab_logo_v32-e1469956460845-jpg','','','2016-07-31 09:15:53','2016-07-31 09:15:53','',0,'http://cooklab.com.au/wp-content/uploads/2016/07/cropped-CookLab_Logo_v32-e1469956460845.jpg',0,'attachment','image/jpeg',0),(18,2,'2016-09-21 14:04:49','2016-09-21 14:04:49','Tousled cornhole bitters listicle, 3 wolf moon keffiyeh art party quinoa master cleanse austin. Squid lyft jean shorts kogi etsy blue bottle. Wolf hashtag disrupt, single-origin coffee cronut XOXO before they sold out hoodie forage mustache raw denim everyday carry. Kombucha PBR&amp;B beard, iPhone pok pok celiac deep v direct trade taxidermy af chambray sustainable raw denim polaroid. 8-bit pork belly lumbersexual, raw denim plaid vegan venmo. Stumptown pok pok lumbersexual keffiyeh woke marfa. Raw denim skateboard retro drinking vinegar wayfarers, food truck kale chips distillery.\r\n\r\nCardigan heirloom synth tumblr selfies fingerstache. Readymade gluten-free echo park, neutra kale chips pour-over hella. Small batch schlitz lomo typewriter vinyl forage. Celiac cliche organic ennui umami blog. Taxidermy tote bag man bun, lomo normcore godard stumptown. Pickled edison bulb direct trade live-edge, 8-bit art party fingerstache. Synth vegan fixie, mumblecore small batch unicorn food truck kitsch blog hexagon glossier.\r\n\r\nWayfarers post-ironic squid, live-edge snackwave man bun leggings semiotics readymade meditation. Street art hoodie shabby chic humblebrag biodiesel. Tilde quinoa fingerstache, pitchfork +1 gluten-free photo booth affogato locavore. Ethical yuccie deep v etsy, street art tacos bushwick fixie roof party coloring book brunch plaid. Taxidermy before they sold out offal, brooklyn marfa affogato hella pitchfork aesthetic vinyl poutine gentrify. Heirloom leggings snackwave forage narwhal lo-fi. Gochujang you probably haven\'t heard of them stumptown, lyft health goth tbh jianbing plaid pug gastropub mumblecore hell of kitsch.','Taxidermy before they sold out offal','','publish','open','open','','taxidermy-before-they-sold-out-offal','','','2016-09-25 05:36:30','2016-09-25 05:36:30','',0,'http://cooklab.com.au/?p=18',0,'post','',0),(19,2,'2016-09-21 14:04:49','2016-09-21 14:04:49','Tousled cornhole bitters listicle, 3 wolf moon keffiyeh art party quinoa master cleanse austin. Squid lyft jean shorts kogi etsy blue bottle. Wolf hashtag disrupt, single-origin coffee cronut XOXO before they sold out hoodie forage mustache raw denim everyday carry. Kombucha PBR&amp;B beard, iPhone pok pok celiac deep v direct trade taxidermy af chambray sustainable raw denim polaroid. 8-bit pork belly lumbersexual, raw denim plaid vegan venmo. Stumptown pok pok lumbersexual keffiyeh woke marfa. Raw denim skateboard retro drinking vinegar wayfarers, food truck kale chips distillery.\r\n\r\nCardigan heirloom synth tumblr selfies fingerstache. Readymade gluten-free echo park, neutra kale chips pour-over hella. Small batch schlitz lomo typewriter vinyl forage. Celiac cliche organic ennui umami blog. Taxidermy tote bag man bun, lomo normcore godard stumptown. Pickled edison bulb direct trade live-edge, 8-bit art party fingerstache. Synth vegan fixie, mumblecore small batch unicorn food truck kitsch blog hexagon glossier.\r\n\r\nWayfarers post-ironic squid, live-edge snackwave man bun leggings semiotics readymade meditation. Street art hoodie shabby chic humblebrag biodiesel. Tilde quinoa fingerstache, pitchfork +1 gluten-free photo booth affogato locavore. Ethical yuccie deep v etsy, street art tacos bushwick fixie roof party coloring book brunch plaid. Taxidermy before they sold out offal, brooklyn marfa affogato hella pitchfork aesthetic vinyl poutine gentrify. Heirloom leggings snackwave forage narwhal lo-fi. Gochujang you probably haven\'t heard of them stumptown, lyft health goth tbh jianbing plaid pug gastropub mumblecore hell of kitsch.','Taxidermy before they sold out offal','','inherit','closed','closed','','18-revision-v1','','','2016-09-21 14:04:49','2016-09-21 14:04:49','',18,'http://cooklab.com.au/2016/09/21/18-revision-v1/',0,'revision','',0),(74,2,'2016-10-01 11:46:14','2016-10-01 01:46:14','If I had to name an iconic Australian food off the top of my head, beetroot always springs to mind. Beetroot, lamingtons and vegemite of course! Aussies have been consuming beetroot at backyard BBQ\'s for years with little thought to the amazing health benefits this earthy root vegetable brings. There has been significant interest in beetroot over the past couple of years in the health arena as people look to their diet to improve overall well being.\r\n\r\nOne of the reasons for the growing interest in beetroot is that it contains dietary nitrate, which research has shown can improve cardiovascular health. The nitrate found in beetroot is metabolised into nitrite, which is further reduced into NO (Nitric Oxide). NO has been found to have a critical role in regulating vascular homeostasis which in turn can help with preventing many common cardiovascular disorders such as hypertension and atherosclerosis. In addition to having heart health benefits, beetroot has also been found to enhance muscle oxygenation during exercise, therefore improving performance in athletes. Beetroot is also a source of phytochemical compounds which include ascorbic acid (Vitamin C), carotenoids and flavonoids which are all antioxidant cancer fighting compounds.\r\n\r\nIf all of that wasn\'t enough to have you stocking up next time you\'re at the green grocer, beetroot is also one of the few vegetables that contain a group of highly bioactive pigments called betalains. This pigment in beetroot is responsible for its distinctive deep purple colour and research has shown that it has strong antioxidant and anti-inflammatory properties. These can have a protective effect on cells against oxidative damage which are known to increase the risk of chronic diseases such as cancer. What is most important is that they have also been proven to be bioavailable, meaning they are easily absorbed through digestion.\r\n\r\nThe great thing about this hearty veg is that it is incredibly versatile to work with in the kitchen. Amazing raw when finely shredded into a crisp coleslaw,  rich and earthy when roasted with carrots and balsamic vinegar or add it to your juicer to give your morning kick start an interesting colour and flavour.\r\n\r\nYou might think differently about beetroot the next time you put some on your plate this summer. Heart health, antioxidants and full of fibre, not to mention delicious!\r\n\r\nAlex\r\n\r\n&nbsp;','Beetroot Boost','','publish','open','open','','beetroot-boost','','','2016-10-05 21:49:59','2016-10-05 10:49:59','',0,'http://cooklab.com.au/?p=74',0,'post','',0),(45,2,'2016-09-25 13:38:20','2016-09-25 13:38:20','','Cooking Classes','','publish','closed','closed','','cooking-classes-sydney','','','2019-12-28 00:35:17','2019-12-27 13:35:17','',0,'http://cooklab.com.au/?page_id=45',0,'page','',0),(46,2,'2016-09-25 13:38:20','2016-09-25 13:38:20','','Cooking Classes','','inherit','closed','closed','','45-revision-v1','','','2016-09-25 13:38:20','2016-09-25 13:38:20','',45,'http://cooklab.com.au/2016/09/25/45-revision-v1/',0,'revision','',0),(28,2,'2016-09-25 12:52:18','2016-09-25 12:52:18','<img class=\"aligncenter size-large wp-image-256\" src=\"https://cooklab.com.au/wp-content/uploads/2019/02/20171012_182255_resized-e1549334892466-822x1024.jpg\" alt=\"\" width=\"625\" height=\"779\" />\r\n\r\nDo you love baking but struggle to get consistent results? Not sure why your sponge cake could rival Nigella’s one day and be a total flop the next?\r\n\r\nIt all comes down to chemistry. Understanding common baking ingredients, their uses and how different conditions will impact their performance will give you the insider knowledge when baking.\r\n\r\nThis hands on workshop will examine the molecular interactions between ingredients, how to use them to ensure success and how to master the basics so you can take on any recipe with confidence.\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"scienceofflavour\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s1\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s1\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','Science of Baking','','publish','closed','closed','','science-of-flavour-cooking-class','','','2019-02-05 13:48:55','2019-02-05 02:48:55','',0,'http://cooklab.com.au/?page_id=28',0,'page','',0),(183,2,'2018-01-14 22:24:02','2018-01-14 11:24:02','Do you love baking but struggle to get consistent results? Not sure why your sponge cake could rival Nigella’s one day and be a total flop the next?\r\n\r\nIt all comes down to chemistry.\r\n\r\nUnderstanding common baking ingredients, their uses and how different conditions will impact their performance will give you the insider knowledge when baking.\r\n\r\nThis hands on workshop will examine the molecular interactions between ingredients, how to use them to ensure success and how to master the basics so you can take on any recipe with confidence.\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"scienceofflavour\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s1\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s1\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','The Science of Baking','','inherit','closed','closed','','28-revision-v1','','','2018-01-14 22:24:02','2018-01-14 11:24:02','',28,'https://cooklab.com.au/2018/01/14/28-revision-v1/',0,'revision','',0),(31,2,'2016-09-25 12:54:49','2016-09-25 12:54:49','<p class=\"p1\"><span class=\"s1\">Learn how your senses work together to create flavour and use that knowledge to create masterpieces of sensory indulgence. Understanding the science of flavour is key to bringing true inspiration to everyday cooking. </span></p>\r\n<p class=\"p1\"><span class=\"s1\">This 3 hour hands-on cooking class brings together science and food to truly explore flavour. A range of techniques and cooking methods used to enhance food’s natural flavour will be explored through exciting new recipes and food combinations. </span></p>\r\n\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"scienceofflavour\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s1\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Use of Cook Lab “Mad Scientist” lab coats (available for purchase after each class) </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s1\">View our terms and conditions</span></p>','Science of Flavour','','inherit','closed','closed','','28-revision-v1','','','2016-09-25 12:54:49','2016-09-25 12:54:49','',28,'http://cooklab.com.au/2016/09/25/28-revision-v1/',0,'revision','',0),(29,2,'2016-09-25 12:52:18','2016-09-25 12:52:18','<p class=\"p1\"><span class=\"s1\">Learn how your senses work together to create flavour and use that knowledge to create masterpieces of sensory indulgence. Understanding the science of flavour is key to bringing true inspiration to everyday cooking. </span></p>\r\n<p class=\"p1\"><span class=\"s1\">This 3 hour hands-on cooking class brings together science and food to truly explore flavour. A range of techniques and cooking methods used to enhance food’s natural flavour will be explored through exciting new recipes and food combinations. </span></p>\r\n<p class=\"p1\"><span class=\"s1\"><b>BOOKING CALENDAR</b></span></p>\r\n<p class=\"p1\">[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"scienceofflavour\"]</p>\r\n<p class=\"p1\"><span class=\"s1\"><b>All Cook Lab classes include:</b></span></p>\r\n\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s1\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Use of Cook Lab “Mad Scientist” lab coats (available for purchase after each class) </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s1\">View our terms and conditions</span></p>','Science of Flavour','','inherit','closed','closed','','28-revision-v1','','','2016-09-25 12:52:18','2016-09-25 12:52:18','',28,'http://cooklab.com.au/2016/09/25/28-revision-v1/',0,'revision','',0),(30,2,'2018-01-14 22:21:56','2018-01-14 11:21:56','Do you love baking but struggle to get consistent results? Not sure why your sponge cake could rival Nigella’s one day and be a total flop the next?\n\nIt all comes down to chemistry.\n\nUnderstanding common baking ingredients, their uses and how different conditions will impact their performance will give you the insider knowledge when baking.\n\nThis hands on workshop will examine the molecular interactions between ingredients, how to use them to ensure success and how to master the basics so you can take on any recipe with confidence.\n<h4>BOOKING CALENDAR</h4>\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"scienceofflavour\"]\n<h4>All Cook Lab classes include:</h4>\n<ul>\n 	<li class=\"li1\"><span class=\"s1\">Hands-on practical cooking </span></li>\n 	<li class=\"li1\"><span class=\"s1\">Easy to understand scientific principles behind the techniques used </span></li>\n 	<li class=\"li1\"><span class=\"s1\">Easy to follow recipes for all dishes covered in class</span></li>\n 	<li class=\"li1\"><span class=\"s1\">Comprehensive class notes for additional information and techniques</span></li>\n 	<li class=\"li1\"><span class=\"s1\">Use of Cook Lab “Mad Scientist” lab coats (available for purchase after each class) </span></li>\n 	<li class=\"li1\"><span class=\"s1\">Use of personal safety equipment if required </span></li>\n</ul>\n<p class=\"p1\"><span class=\"s1\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','The Science of Baking','','inherit','closed','closed','','28-autosave-v1','','','2018-01-14 22:21:56','2018-01-14 11:21:56','',28,'http://cooklab.com.au/2016/09/25/28-autosave-v1/',0,'revision','',0),(33,2,'2016-09-25 12:59:39','2016-09-25 12:59:39','<p class=\"p1\"><span class=\"s1\">Gain insight into the science of nutrition at a molecular level, understand nutrients as they are in food and how your body absorbs them.  This introduction into food science and nutrition will help you to understand that not all nutrients are not created equal. Learn how to best store, prepare, pair and cook your food to maximise its nutritional value. </span></p>\r\n<p class=\"p1\"><span class=\"s1\">This hands on cooking class will give you knowledge on how to use cooking techniques to turn everyday ingredients into real super foods. We will use a number of techniques to understand how nutrition is improved through cooking along with some amazing recipes, making healthy food delicious.</span></p>\r\n\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"nutritionscience\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s2\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s2\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','Nutrition Science','','publish','closed','closed','','nutrition-science','','','2018-01-14 22:59:09','2018-01-14 11:59:09','',0,'http://cooklab.com.au/?page_id=33',0,'page','',0),(191,2,'2018-01-14 22:59:09','2018-01-14 11:59:09','<p class=\"p1\"><span class=\"s1\">Gain insight into the science of nutrition at a molecular level, understand nutrients as they are in food and how your body absorbs them.  This introduction into food science and nutrition will help you to understand that not all nutrients are not created equal. Learn how to best store, prepare, pair and cook your food to maximise its nutritional value. </span></p>\r\n<p class=\"p1\"><span class=\"s1\">This hands on cooking class will give you knowledge on how to use cooking techniques to turn everyday ingredients into real super foods. We will use a number of techniques to understand how nutrition is improved through cooking along with some amazing recipes, making healthy food delicious.</span></p>\r\n\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"nutritionscience\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s2\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s2\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','Nutrition Science','','inherit','closed','closed','','33-revision-v1','','','2018-01-14 22:59:09','2018-01-14 11:59:09','',33,'https://cooklab.com.au/2018/01/14/33-revision-v1/',0,'revision','',0),(34,2,'2016-09-25 12:59:39','2016-09-25 12:59:39','<p class=\"p1\"><span class=\"s1\">Gain insight into the science of nutrition at a molecular level, understand nutrients as they are in food and how your body absorbs them.  This introduction into food science and nutrition will help you to understand that not all nutrients are not created equal. Learn how to best store, prepare, pair and cook your food to maximise its nutritional value. </span></p>\r\n<p class=\"p1\"><span class=\"s1\">This 3 hour hands on cooking class will give you knowledge on how to use cooking techniques to turn everyday ingredients into real super foods. We will use a number of techniques to understand how nutrition is improved through cooking along with some amazing recipes, making healthy food delicious.</span></p>\r\n\r\n<h4>[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"nutritionscience\"]BOOKING CALENDAR</h4>\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s2\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of Cook Lab “Mad Scientist” lab coats (available for purchase after each class) </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s2\">View our terms and conditions</span></p>','Nutrition Science','','inherit','closed','closed','','33-revision-v1','','','2016-09-25 12:59:39','2016-09-25 12:59:39','',33,'http://cooklab.com.au/2016/09/25/33-revision-v1/',0,'revision','',0),(35,2,'2016-09-25 13:02:00','2016-09-25 13:02:00','<p class=\"p1\">From learning how to boil an egg to creating your own culinary master piece, individual classes are whatever you need them to be. Develop skills that are transferable to any recipe or cuisine.</p>\r\nLearn in the convenience of your own kitchen giving you confidence that you can create delicious healthy meals at home.\r\n<h4>BOOKING CALENDAR</h4>\r\n&lt;iframe src=\"https://calendar.google.com/calendar/embed?height=600&amp;amp;wkst=1&amp;amp;bgcolor=%23ffffff&amp;amp;ctz=Australia%2FSydney&amp;amp;src=c28xZTcxZ2swZ3AwZzZ0MTd1MTFrbjBjYmtAZ3JvdXAuY2FsZW5kYXIuZ29vZ2xlLmNvbQ&amp;amp;color=%23871111\" style=\"border:solid 1px #777\" width=\"800\" height=\"600\" frameborder=\"0\" scrolling=\"no\"&gt;&lt;/iframe&gt;\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s2\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Comprehensive class notes for additional information and technique</span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s2\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','My Own Cooking Class','','publish','closed','closed','','private-class','','','2019-12-26 13:13:38','2019-12-26 02:13:38','',45,'http://cooklab.com.au/?page_id=35',0,'page','',0),(267,1,'2019-12-26 12:17:56','2019-12-26 01:17:56','<p class=\"p1\">From learning how to boil an egg to creating your own culinary master piece, individual classes are whatever you need them to be. Develop skills that are transferable to any recipe or cuisine.</p>\r\nLearn in the convenience of your own kitchen giving you confidence that you can create delicious healthy meals at home.\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"moleculargastronomy\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s2\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Comprehensive class notes for additional information and technique</span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s2\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','My Own Cooking Class','','inherit','closed','closed','','35-revision-v1','','','2019-12-26 12:17:56','2019-12-26 01:17:56','',35,'https://cooklab.com.au/2019/12/26/35-revision-v1/',0,'revision','',0),(192,2,'2018-01-14 22:59:39','2018-01-14 11:59:39','<p class=\"p1\"><span class=\"s1\">Explore the interaction between chemistry, physics and cooking. Emulsions, spherification, foams, sous-vide and maillard reactions may sound like they belong in a high school chemistry lab but they are used transform and enhance every day foods into culinary masterpieces of flavour and texture. </span></p>\r\n<p class=\"p1\"><span class=\"s1\">This hands on cooking class is an exciting introduction into the world of molecular gastronomy using techniques, ingredients and recipes that can be used at home. </span></p>\r\n\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"moleculargastronomy\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s2\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s2\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','Molecular Gastronomy','','inherit','closed','closed','','35-revision-v1','','','2018-01-14 22:59:39','2018-01-14 11:59:39','',35,'https://cooklab.com.au/2018/01/14/35-revision-v1/',0,'revision','',0),(36,2,'2016-09-25 13:02:00','2016-09-25 13:02:00','<p class=\"p1\"><span class=\"s1\">Explore the interaction between chemistry, physics and cooking. Emulsions, spherification, foams, sous-vide and maillard reactions may sound like they belong in a high school chemistry lab but they are used transform and enhance every day foods into culinary masterpieces of flavour and texture. </span></p>\r\n<p class=\"p1\"><span class=\"s1\">This 3 hour hands on cooking class is an exciting introduction into the world of molecular gastronomy using techniques, ingredients and recipes that can be used at home. </span></p>\r\n\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"moleculargastronomy\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s2\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of Cook Lab “Mad Scientist” lab coats (available for purchase after each class) </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s2\">View our terms and conditions</span></p>','Molecular Gastronomy','','inherit','closed','closed','','35-revision-v1','','','2016-09-25 13:02:00','2016-09-25 13:02:00','',35,'http://cooklab.com.au/2016/09/25/35-revision-v1/',0,'revision','',0),(37,2,'2016-09-25 13:33:01','2016-09-25 13:33:01','CookLab Consultancy is here to assist your business to develop and deliver new and innovative products to the market. With global research at the forefront of all assignments, you can be assured that together, we will deliver what your customers need, with a vision to future growth.\r\n\r\nHaving successfully launched more than a thousand products across FMCG, Retail, Quick Service Restaurants and Food Service industries, I have the experience  and knowledge of both customer and supplier behind me. With a global review undertaken annually, staying ahead of trends has never been easier.\r\n\r\nWorking within your current capabilities or assisting to determine the right areas in which to invest, there are always new opportunities to explore. With retailers now working towards sustainable and ethical goals in delivering consumers a new experience, development has become more technically and financially challenging than ever. Getting it right from the start is vital to ensure your business wins. Below are just some of the options we can explore for working together. All plans are fully tailored to meet your business goals.\r\n<h1 style=\"text-align: left;\"><strong>Product Range Review</strong></h1>\r\nIs your current product mix holding your business back from growth? Are historic sku\'s standing in the way of NPD? If you have an existing range in decline and require an objective review against current and future market needs. Need an objective and unbiased review of your current and potential growth categories? Independent review of your current sku\'s against product life cycle, consumer needs and customer category plans is vital in ensuring sustainable growth.\r\n<h1>Range Extension or Existing Product Development</h1>\r\nExisting product development, EPD, can be the key to incremental growth in a proven category. Review of existing products against coming flavour and meal occasion trends can be all that is required to increase your range of profitable sku\'s.\r\n<h1><strong>Customer Product and Technical Presentations</strong></h1>\r\nDelivering a winning customer presentation is more than just a great tasting product. With the competitiveness of today\'s market you need market insights, global trends, packaging and technical information all presented in a cohesive packaging. Answering the questions before they are asked is key to giving your customers confidence that your business will deliver a winning product for their consumers.\r\n<h1><strong>End to End NPD Project Management</strong></h1>\r\nIdeation through to production can be a challenging, time consuming and resource hungry process. Offering a cohesive and appropriate stage gate project management strategy is essential to delivering launch on time and in budget.\r\n<h1><strong>Research and Development Training</strong></h1>\r\nDo you have a team of R&amp;D scientists who need training? Skills based training for all areas of the discipline are available from idea generation through to presentation skills and more. Get in touch for a tailored training plan for your team.','Consultancy','','trash','closed','closed','','consultancy__trashed','','','2019-12-26 12:12:25','2019-12-26 01:12:25','',0,'http://cooklab.com.au/?page_id=37',0,'page','',0),(222,1,'2018-11-27 07:37:23','2018-11-26 20:37:23','CookLab Consultancy is here to assist your business to develop and deliver new and innovative products to the market. With global research at the forefront of all assignments, you can be assured that together, we will deliver what your customers need, with a vision to future growth.\r\n\r\nHaving successfully launched more than a thousand products across FMCG, Retail, Quick Service Restaurants and Food Service industries, I have the experience  and knowledge of both customer and supplier behind me. With a global review undertaken annually, staying ahead of trends has never been easier.\r\n\r\nWorking within your current capabilities or assisting to determine the right areas in which to invest, there are always new opportunities to explore. With retailers now working towards sustainable and ethical goals in delivering consumers a new experience, development has become more technically and financially challenging than ever. Getting it right from the start is vital to ensure your business wins. Below are just some of the options we can explore for working together. All plans are fully tailored to meet your business goals.\r\n<h1 style=\"text-align: left;\"><strong>Product Range Review</strong></h1>\r\nIs your current product mix holding your business back from growth? Are historic sku\'s standing in the way of NPD? If you have an existing range in decline and require an objective review against current and future market needs. Need an objective and unbiased review of your current and potential growth categories? Independent review of your current sku\'s against product life cycle, consumer needs and customer category plans is vital in ensuring sustainable growth.\r\n<h1>Range Extension or Existing Product Development</h1>\r\nExisting product development, EPD, can be the key to incremental growth in a proven category. Review of existing products against coming flavour and meal occasion trends can be all that is required to increase your range of profitable sku\'s.\r\n<h1><strong>Customer Product and Technical Presentations</strong></h1>\r\nDelivering a winning customer presentation is more than just a great tasting product. With the competitiveness of today\'s market you need market insights, global trends, packaging and technical information all presented in a cohesive packaging. Answering the questions before they are asked is key to giving your customers confidence that your business will deliver a winning product for their consumers.\r\n<h1><strong>End to End NPD Project Management</strong></h1>\r\nIdeation through to production can be a challenging, time consuming and resource hungry process. Offering a cohesive and appropriate stage gate project management strategy is essential to delivering launch on time and in budget.\r\n<h1><strong>Research and Development Training</strong></h1>\r\nDo you have a team of R&amp;D scientists who need training? Skills based training for all areas of the discipline are available from idea generation through to presentation skills and more. Get in touch for a tailored training plan for your team.','Consultancy','','inherit','closed','closed','','37-revision-v1','','','2018-11-27 07:37:23','2018-11-26 20:37:23','',37,'https://cooklab.com.au/2018/11/27/37-revision-v1/',0,'revision','',0),(38,2,'2016-09-25 13:33:01','2016-09-25 13:33:01','','Food Science','','inherit','closed','closed','','37-revision-v1','','','2016-09-25 13:33:01','2016-09-25 13:33:01','',37,'http://cooklab.com.au/2016/09/25/37-revision-v1/',0,'revision','',0),(39,2,'2016-09-25 13:33:27','2016-09-25 13:33:27','<img class=\"aligncenter size-full wp-image-275\" src=\"https://cooklab.com.au/wp-content/uploads/2019/12/20180929_200143_resized.png\" alt=\"\" width=\"540\" height=\"538\" />With more than 20 years experience as a professional Chef and Food Scientist, I understand that food is more than something we use to fuel our bodies. It brings people together and creates memories.\r\n\r\nI love sharing the knowledge and tricks I have learnt over the years working with food to help my clients gain confidence to spend more time in the kitchen and create meal and memories.','About','','publish','closed','closed','','about','','','2019-12-26 21:27:20','2019-12-26 10:27:20','',0,'http://cooklab.com.au/?page_id=39',0,'page','',0),(274,1,'2019-12-26 12:54:27','2019-12-26 01:54:27','With more than 20 years experience as a professional Chef and Food Scientist, I understand that food is more than something we use to fuel our bodies. It brings people together and creates memories.\r\n\r\nI love sharing the knowledge and tricks I have learnt over the years working with food to help my clients gain confidence to spend more time in the kitchen and create meal and memories.','About','','inherit','closed','closed','','39-revision-v1','','','2019-12-26 12:54:27','2019-12-26 01:54:27','',39,'https://cooklab.com.au/2019/12/26/39-revision-v1/',0,'revision','',0),(275,1,'2019-12-26 12:56:10','2019-12-26 01:56:10','','20180929_200143_resized','','inherit','open','closed','','20180929_200143_resized','','','2019-12-26 12:56:10','2019-12-26 01:56:10','',39,'https://cooklab.com.au/wp-content/uploads/2019/12/20180929_200143_resized.png',0,'attachment','image/png',0),(276,1,'2019-12-26 12:56:45','2019-12-26 01:56:45','<img class=\"aligncenter size-full wp-image-275\" src=\"https://cooklab.com.au/wp-content/uploads/2019/12/20180929_200143_resized.png\" alt=\"\" width=\"540\" height=\"538\" />With more than 20 years experience as a professional Chef and Food Scientist, I understand that food is more than something we use to fuel our bodies. It brings people together and creates memories.\r\n\r\nI love sharing the knowledge and tricks I have learnt over the years working with food to help my clients gain confidence to spend more time in the kitchen and create meal and memories.','About','','inherit','closed','closed','','39-revision-v1','','','2019-12-26 12:56:45','2019-12-26 01:56:45','',39,'https://cooklab.com.au/2019/12/26/39-revision-v1/',0,'revision','',0),(182,2,'2018-01-14 22:16:50','2018-01-14 11:16:50','Kylie started her career in the kitchen, working as an apprentice pastry chef at the age of 20. After many years cooking with some of Australia’s best chefs and caterers, she decided it was time to continue learning about food and embarked on a degree in Food Science and Technology and the University of New South Wales.\r\n\r\nWhilst studying, Kylie taught cooking classes across Sydney and realised that her students often had one thing in common, “why do you do something a certain way?” It was the very same question that had compelled her to begin studying in the first place, understanding the ‘why’. What is really happening when we cook?\r\n\r\nAfter completing her degree, with honors, she went on to work in new product development across large manufacturing and global food companies.\r\n\r\nIn 2014, CookLab was created as an opportunity to offer practical food science knowledge to students, giving them a new way to develop their culinary skills. It has proven to be incredibly successful as today’s consumers have become more curious and aware of the food they eat and the role science plays in food, cooking and nutrition.\r\n\r\nScience is by definition the study of the physical and natural world. It gives you an amazing ability to look at things in a totally different way. It can give you answers, but more importantly it also pushes you to ask many more questions. We should never stop learning, or asking why.','About','','inherit','closed','closed','','39-revision-v1','','','2018-01-14 22:16:50','2018-01-14 11:16:50','',39,'https://cooklab.com.au/2018/01/14/39-revision-v1/',0,'revision','',0),(40,2,'2016-09-25 13:33:27','2016-09-25 13:33:27','','About','','inherit','closed','closed','','39-revision-v1','','','2016-09-25 13:33:27','2016-09-25 13:33:27','',39,'http://cooklab.com.au/2016/09/25/39-revision-v1/',0,'revision','',0),(42,2,'2016-09-25 13:37:43','2016-09-25 13:37:43',' ','','','publish','closed','closed','','42','','','2019-12-27 16:12:12','2019-12-27 05:12:12','',0,'http://cooklab.com.au/?p=42',2,'nav_menu_item','',0),(285,3,'2019-12-26 18:38:03','0000-00-00 00:00:00','','Auto Draft','','auto-draft','open','open','','','','','2019-12-26 18:38:03','0000-00-00 00:00:00','',0,'https://cooklab.com.au/?p=285',0,'post','',0),(320,3,'2019-12-27 21:48:30','2019-12-27 10:48:30','<div class=\"get-in-\"><p>Kylie Day</p>\n<a href=\"tel:0401 989 554\">0401 989 554</a>\n<a href = \"mailto: Kylie@cooklab.com.au\">Kylie@cooklab.com.au</a>\n\n','Get in Touch','','inherit','closed','closed','','304-autosave-v1','','','2019-12-27 21:48:30','2019-12-27 10:48:30','',304,'https://cooklab.com.au/2019/12/27/304-autosave-v1/',0,'revision','',0),(48,2,'2016-09-25 14:17:46','2016-09-25 14:17:46','<p class=\"p2\"><span class=\"s1\">My love for food began at age six when mum allowed me to use her oven to bake mud pies made in the backyard! From these humble culinary beginnings I moved on to more edible meals and realised it was more than hunger being satisfied when I cooked for those I loved. It was a deep sense of giving and pleasure. I knew food would take me on a long journey throughout my life.</span></p>\r\n<p class=\"p2\"><span class=\"s1\">All I can remember aspiring to be when I grew up was a chef (apart from a small period of time when I told people I would grow up to be a bush ranger!). I followed that dream into an apprenticeship in commercial cookery, working 17 hours a day in hot cramped conditions with temperamental head chefs, earning terrible money. I loved every minute of it! </span></p>\r\n<p class=\"p2\"><span class=\"s1\">Learning something new each day was amazing, but no one could explain to me what was happening when we cooked, why we did things in a certain way. Never satisfied with the answer “because that’s how it’s always been done”, I took a step back from the working world and became a student again. This time I went to university, undertaking my Food Science degree. Science is by definition the study of the physical and natural world. It gives you an amazing ability to look at things in a totally different way. It can give you answers, but it also pushes you to ask many more questions. </span></p>\r\n<p class=\"p2\"><span class=\"s1\">Despite struggling with math and chemistry, I battled my way through to come out the other side with Honors and a sense of achievement I have never felt before. Not only had I finished my degree, I’d started the journey of understanding the ‘why’. Finally I had the holy trinity: the cooking skills, the scientific knowledge, and the passion to teach people as much as possible in a way they could understand. </span></p>\r\n<p class=\"p2\"><span class=\"s1\">Cook Lab is more than just a cooking school. Through these classes I want to help people gain skills and knowledge in the kitchen to really understand what they are doing when they cook, and more importantly, why. </span></p>','About','','inherit','closed','closed','','39-revision-v1','','','2016-09-25 14:17:46','2016-09-25 14:17:46','',39,'http://cooklab.com.au/2016/09/25/39-revision-v1/',0,'revision','',0),(50,2,'2016-09-25 14:31:49','2016-09-25 14:31:49','Cook Lab Classes are the perfect way to celebrate a special occasion or reward your team. Fill out the form below and we will be in touch to discuss your requirements.\r\n\r\n[huge_it_forms id=\"4\"]','Corporate & Group','','publish','closed','closed','','corporate-group-entry-form','','','2016-09-26 04:17:34','2016-09-25 18:17:34','',0,'http://cooklab.com.au/?page_id=50',0,'page','',0),(51,2,'2016-09-25 14:31:49','2016-09-25 14:31:49','Cook Lab Classes are the perfect way to celebrate a special occasion or reward your team. Fill out the form below and we will be in touch to discuss your requirements.','Corporate & Group Entry Form','','inherit','closed','closed','','50-revision-v1','','','2016-09-25 14:31:49','2016-09-25 14:31:49','',50,'http://cooklab.com.au/2016/09/25/50-revision-v1/',0,'revision','',0),(55,2,'2016-09-26 04:17:34','2016-09-25 18:17:34','Cook Lab Classes are the perfect way to celebrate a special occasion or reward your team. Fill out the form below and we will be in touch to discuss your requirements.\r\n\r\n[huge_it_forms id=\"4\"]','Corporate & Group','','inherit','closed','closed','','50-revision-v1','','','2016-09-26 04:17:34','2016-09-25 18:17:34','',50,'http://cooklab.com.au/2016/09/26/50-revision-v1/',0,'revision','',0),(52,2,'2016-09-25 14:32:11','2016-09-25 14:32:11','Cook Lab Classes are the perfect way to celebrate a special occasion or reward your team. Fill out the form below and we will be in touch to discuss your requirements.\r\n\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"privateandcorporategroups\"]','Corporate & Group Entry Form','','inherit','closed','closed','','50-revision-v1','','','2016-09-25 14:32:11','2016-09-25 14:32:11','',50,'http://cooklab.com.au/2016/09/25/50-revision-v1/',0,'revision','',0),(53,2,'2016-09-25 14:39:22','2016-09-25 14:39:22','Cook Lab Classes are the perfect way to celebrate a special occasion or reward your team. Fill out the form below and we will be in touch to discuss your requirements.\r\n\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"privateandcorporategroups\"]','Corporate & Group','','inherit','closed','closed','','50-revision-v1','','','2016-09-25 14:39:22','2016-09-25 14:39:22','',50,'http://cooklab.com.au/2016/09/25/50-revision-v1/',0,'revision','',0),(54,2,'2016-09-26 02:19:21','2016-09-25 16:19:21','<p class=\"p1\"><span class=\"s1\">Gain insight into the science of nutrition at a molecular level, understand nutrients as they are in food and how your body absorbs them.  This introduction into food science and nutrition will help you to understand that not all nutrients are not created equal. Learn how to best store, prepare, pair and cook your food to maximise its nutritional value. </span></p>\r\n<p class=\"p1\"><span class=\"s1\">This 3 hour hands on cooking class will give you knowledge on how to use cooking techniques to turn everyday ingredients into real super foods. We will use a number of techniques to understand how nutrition is improved through cooking along with some amazing recipes, making healthy food delicious.</span></p>\r\n\r\n<h4>BOOKING CALENDAR</h4>\r\n\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"nutritionscience\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s2\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of Cook Lab “Mad Scientist” lab coats (available for purchase after each class) </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s2\">View our terms and conditions</span></p>','Nutrition Science','','inherit','closed','closed','','33-revision-v1','','','2016-09-26 02:19:21','2016-09-25 16:19:21','',33,'http://cooklab.com.au/2016/09/26/33-revision-v1/',0,'revision','',0),(56,2,'2016-09-26 04:41:20','2016-09-25 18:41:20','<h2>Attending your class</h2>\r\n<ol>\r\n 	<li>Check in for class no later than 10 minutes before the start time to ensure the class commences on time.</li>\r\n 	<li>Sturdy closed-toe footwear will be required as you will be on your feet and handling sharp knives and other potentially harmful equipment.</li>\r\n 	<li>Bring with you a small note pad and pen if you would like to make additional notes throughout. Recipes and course notes for your class will be provided on the day.</li>\r\n</ol>\r\n<h2>Privacy policy</h2>\r\nSome classes may be photographed or recorded and part of the content may be used for promoting future classes on Cook Lab online channels, including (but not restricted to) Facebook, Instagram, YouTube, and both on our blog and newsletter.  Please advise the instructor on the day if you do not agree to the above.\r\n<h2>Cancellation Policy</h2>\r\nClasses cannot be transferred or refunded unless class is cancelled by Cook Lab. You may send someone else in your place if you are unable to attend.\r\n\r\nClasses are not suitable for attendees under the age of 15 unless accompanied by an adult (1 adult per child).','Terms and Conditions','','publish','closed','closed','','terms-and-conditions','','','2016-09-26 04:43:04','2016-09-25 18:43:04','',0,'http://cooklab.com.au/?page_id=56',0,'page','',0),(57,2,'2016-09-26 04:41:20','2016-09-25 18:41:20','<h4>Attending your class</h4>\r\n<ol>\r\n 	<li>Check in for class no later than 10 minutes before the start time to ensure the class commences on time.</li>\r\n 	<li>Sturdy closed-toe footwear will be required as you will be on your feet and handling sharp knives and other potentially harmful equipment.</li>\r\n 	<li>Bring with you a small note pad and pen if you would like to make additional notes throughout. Recipes and course notes for your class will be provided on the day.</li>\r\n</ol>\r\n<h4>Privacy policy</h4>\r\nSome classes may be photographed or recorded and part of the content may be used for promoting future classes on Cook Lab online channels, including (but not restricted to) Facebook, Instagram, YouTube, and both on our blog and newsletter.  Please advise the instructor on the day if you do not agree to the above.\r\n<h4>Cancellation Policy</h4>\r\nClasses cannot be transferred or refunded unless class is cancelled by Cook Lab. You may send someone else in your place if you are unable to attend.\r\n\r\nClasses are not suitable for attendees under the age of 15 unless accompanied by an adult (1 adult per child).','Terms and Conditions','','inherit','closed','closed','','56-revision-v1','','','2016-09-26 04:41:20','2016-09-25 18:41:20','',56,'http://cooklab.com.au/2016/09/26/56-revision-v1/',0,'revision','',0),(60,2,'2016-09-26 04:42:30','2016-09-25 18:42:30','<h3>Attending your class</h3>\r\n<ol>\r\n 	<li>Check in for class no later than 10 minutes before the start time to ensure the class commences on time.</li>\r\n 	<li>Sturdy closed-toe footwear will be required as you will be on your feet and handling sharp knives and other potentially harmful equipment.</li>\r\n 	<li>Bring with you a small note pad and pen if you would like to make additional notes throughout. Recipes and course notes for your class will be provided on the day.</li>\r\n</ol>\r\n<h4>Privacy policy</h4>\r\nSome classes may be photographed or recorded and part of the content may be used for promoting future classes on Cook Lab online channels, including (but not restricted to) Facebook, Instagram, YouTube, and both on our blog and newsletter.  Please advise the instructor on the day if you do not agree to the above.\r\n<h4>Cancellation Policy</h4>\r\nClasses cannot be transferred or refunded unless class is cancelled by Cook Lab. You may send someone else in your place if you are unable to attend.\r\n\r\nClasses are not suitable for attendees under the age of 15 unless accompanied by an adult (1 adult per child).','Terms and Conditions','','inherit','closed','closed','','56-revision-v1','','','2016-09-26 04:42:30','2016-09-25 18:42:30','',56,'http://cooklab.com.au/2016/09/26/56-revision-v1/',0,'revision','',0),(58,2,'2016-09-26 04:41:39','2016-09-25 18:41:39','<h4></h4>\r\n<h4></h4>\r\n<h4>Attending your class</h4>\r\n<ol>\r\n 	<li>Check in for class no later than 10 minutes before the start time to ensure the class commences on time.</li>\r\n 	<li>Sturdy closed-toe footwear will be required as you will be on your feet and handling sharp knives and other potentially harmful equipment.</li>\r\n 	<li>Bring with you a small note pad and pen if you would like to make additional notes throughout. Recipes and course notes for your class will be provided on the day.</li>\r\n</ol>\r\n<h4>Privacy policy</h4>\r\nSome classes may be photographed or recorded and part of the content may be used for promoting future classes on Cook Lab online channels, including (but not restricted to) Facebook, Instagram, YouTube, and both on our blog and newsletter.  Please advise the instructor on the day if you do not agree to the above.\r\n<h4>Cancellation Policy</h4>\r\nClasses cannot be transferred or refunded unless class is cancelled by Cook Lab. You may send someone else in your place if you are unable to attend.\r\n\r\nClasses are not suitable for attendees under the age of 15 unless accompanied by an adult (1 adult per child).','Terms and Conditions','','inherit','closed','closed','','56-revision-v1','','','2016-09-26 04:41:39','2016-09-25 18:41:39','',56,'http://cooklab.com.au/2016/09/26/56-revision-v1/',0,'revision','',0),(59,2,'2016-09-26 04:42:15','2016-09-25 18:42:15','\r\n<h5>Attending your class</h5>\r\n<ol>\r\n 	<li>Check in for class no later than 10 minutes before the start time to ensure the class commences on time.</li>\r\n 	<li>Sturdy closed-toe footwear will be required as you will be on your feet and handling sharp knives and other potentially harmful equipment.</li>\r\n 	<li>Bring with you a small note pad and pen if you would like to make additional notes throughout. Recipes and course notes for your class will be provided on the day.</li>\r\n</ol>\r\n<h4>Privacy policy</h4>\r\nSome classes may be photographed or recorded and part of the content may be used for promoting future classes on Cook Lab online channels, including (but not restricted to) Facebook, Instagram, YouTube, and both on our blog and newsletter.  Please advise the instructor on the day if you do not agree to the above.\r\n<h4>Cancellation Policy</h4>\r\nClasses cannot be transferred or refunded unless class is cancelled by Cook Lab. You may send someone else in your place if you are unable to attend.\r\n\r\nClasses are not suitable for attendees under the age of 15 unless accompanied by an adult (1 adult per child).','Terms and Conditions','','inherit','closed','closed','','56-revision-v1','','','2016-09-26 04:42:15','2016-09-25 18:42:15','',56,'http://cooklab.com.au/2016/09/26/56-revision-v1/',0,'revision','',0),(61,2,'2016-09-26 04:42:43','2016-09-25 18:42:43','<h2>Attending your class</h2>\r\n<ol>\r\n 	<li>Check in for class no later than 10 minutes before the start time to ensure the class commences on time.</li>\r\n 	<li>Sturdy closed-toe footwear will be required as you will be on your feet and handling sharp knives and other potentially harmful equipment.</li>\r\n 	<li>Bring with you a small note pad and pen if you would like to make additional notes throughout. Recipes and course notes for your class will be provided on the day.</li>\r\n</ol>\r\n<h4>Privacy policy</h4>\r\nSome classes may be photographed or recorded and part of the content may be used for promoting future classes on Cook Lab online channels, including (but not restricted to) Facebook, Instagram, YouTube, and both on our blog and newsletter.  Please advise the instructor on the day if you do not agree to the above.\r\n<h4>Cancellation Policy</h4>\r\nClasses cannot be transferred or refunded unless class is cancelled by Cook Lab. You may send someone else in your place if you are unable to attend.\r\n\r\nClasses are not suitable for attendees under the age of 15 unless accompanied by an adult (1 adult per child).','Terms and Conditions','','inherit','closed','closed','','56-revision-v1','','','2016-09-26 04:42:43','2016-09-25 18:42:43','',56,'http://cooklab.com.au/2016/09/26/56-revision-v1/',0,'revision','',0),(62,2,'2016-09-26 04:43:04','2016-09-25 18:43:04','<h2>Attending your class</h2>\r\n<ol>\r\n 	<li>Check in for class no later than 10 minutes before the start time to ensure the class commences on time.</li>\r\n 	<li>Sturdy closed-toe footwear will be required as you will be on your feet and handling sharp knives and other potentially harmful equipment.</li>\r\n 	<li>Bring with you a small note pad and pen if you would like to make additional notes throughout. Recipes and course notes for your class will be provided on the day.</li>\r\n</ol>\r\n<h2>Privacy policy</h2>\r\nSome classes may be photographed or recorded and part of the content may be used for promoting future classes on Cook Lab online channels, including (but not restricted to) Facebook, Instagram, YouTube, and both on our blog and newsletter.  Please advise the instructor on the day if you do not agree to the above.\r\n<h2>Cancellation Policy</h2>\r\nClasses cannot be transferred or refunded unless class is cancelled by Cook Lab. You may send someone else in your place if you are unable to attend.\r\n\r\nClasses are not suitable for attendees under the age of 15 unless accompanied by an adult (1 adult per child).','Terms and Conditions','','inherit','closed','closed','','56-revision-v1','','','2016-09-26 04:43:04','2016-09-25 18:43:04','',56,'http://cooklab.com.au/2016/09/26/56-revision-v1/',0,'revision','',0),(63,2,'2016-09-26 04:45:29','2016-09-25 18:45:29','<p class=\"p1\"><span class=\"s1\">Explore the interaction between chemistry, physics and cooking. Emulsions, spherification, foams, sous-vide and maillard reactions may sound like they belong in a high school chemistry lab but they are used transform and enhance every day foods into culinary masterpieces of flavour and texture. </span></p>\r\n<p class=\"p1\"><span class=\"s1\">This 3 hour hands on cooking class is an exciting introduction into the world of molecular gastronomy using techniques, ingredients and recipes that can be used at home. </span></p>\r\n\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"moleculargastronomy\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s2\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of Cook Lab “Mad Scientist” lab coats (available for purchase after each class) </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s2\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','Molecular Gastronomy','','inherit','closed','closed','','35-revision-v1','','','2016-09-26 04:45:29','2016-09-25 18:45:29','',35,'http://cooklab.com.au/2016/09/26/35-revision-v1/',0,'revision','',0),(64,2,'2016-09-26 04:46:02','2016-09-25 18:46:02','<p class=\"p1\"><span class=\"s1\">Learn how your senses work together to create flavour and use that knowledge to create masterpieces of sensory indulgence. Understanding the science of flavour is key to bringing true inspiration to everyday cooking. </span></p>\r\n<p class=\"p1\"><span class=\"s1\">This 3 hour hands-on cooking class brings together science and food to truly explore flavour. A range of techniques and cooking methods used to enhance food’s natural flavour will be explored through exciting new recipes and food combinations. </span></p>\r\n\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"scienceofflavour\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s1\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Use of Cook Lab “Mad Scientist” lab coats (available for purchase after each class) </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s1\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','Science of Flavour','','inherit','closed','closed','','28-revision-v1','','','2016-09-26 04:46:02','2016-09-25 18:46:02','',28,'http://cooklab.com.au/2016/09/26/28-revision-v1/',0,'revision','',0),(65,2,'2016-09-26 04:46:30','2016-09-25 18:46:30','<p class=\"p1\"><span class=\"s1\">Gain insight into the science of nutrition at a molecular level, understand nutrients as they are in food and how your body absorbs them.  This introduction into food science and nutrition will help you to understand that not all nutrients are not created equal. Learn how to best store, prepare, pair and cook your food to maximise its nutritional value. </span></p>\r\n<p class=\"p1\"><span class=\"s1\">This 3 hour hands on cooking class will give you knowledge on how to use cooking techniques to turn everyday ingredients into real super foods. We will use a number of techniques to understand how nutrition is improved through cooking along with some amazing recipes, making healthy food delicious.</span></p>\r\n\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"nutritionscience\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s2\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of Cook Lab “Mad Scientist” lab coats (available for purchase after each class) </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s2\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','Nutrition Science','','inherit','closed','closed','','33-revision-v1','','','2016-09-26 04:46:30','2016-09-25 18:46:30','',33,'http://cooklab.com.au/2016/09/26/33-revision-v1/',0,'revision','',0),(69,2,'2016-09-27 17:14:11','2016-09-27 07:14:11','','Hand made citrus tart with citrus fruits','Molecular cuisine. citrus tart on a plate with fruits around','inherit','open','closed','','hand-made-citrus-tart-with-citrus-fruits','','','2016-09-27 17:14:11','2016-09-27 07:14:11','',0,'http://cooklab.com.au/wp-content/uploads/2016/09/Depositphotos_102159920_l-2015.jpg',0,'attachment','image/jpeg',0),(72,2,'2018-05-27 22:50:19','2018-05-27 12:50:19','Kylie started her career in the kitchen, working as an apprentice pastry chef at the age of 20. After many years cooking with some of Australia’s best chefs and caterers, she decided it was time to continue learning about food and embarked on a degree in Food Science and Technology and the University of New South Wales.\n\nWhilst studying, Kylie taught cooking classes across Sydney and realised that her students often had one thing in common, “why do you do something a certain way?” It was the very same question that had compelled her to begin studying in the first place, understanding the ‘why’. What is really happening when we cook?\n\nAfter completing her degree, with honors, she went on to work in Research and Development across large manufacturing and global food companies.\n\nHaving lead multi-discipline teams across R&amp;D and Technical in short shelf-life and shelf stable product development, Kylie has a wealth of knowledge and experience in delivering products to market across all food channels. Understanding the key parameters for success, for both customer and supplier, is often a missing link in delivering a win-win product launch. This is a particular area of interest for Kylie with the market becoming increasingly competitive and financially challenging for suppliers and customers alike.\n\nIn 2014, CookLab was created as an opportunity to offer practical food science knowledge to students, giving them a new way to develop their culinary skills. It has proven to be incredibly successful as today’s consumers have become more curious and aware of the food they eat and the role science plays in food, cooking and nutrition.\n\nNow, CookLab is expanding to offer professional culinary science and development services to industry as a means to deliver winning products as well as keeping costs minimal.','About','','inherit','closed','closed','','39-autosave-v1','','','2018-05-27 22:50:19','2018-05-27 12:50:19','',39,'http://cooklab.com.au/2016/09/27/39-autosave-v1/',0,'revision','',0),(76,2,'2016-10-01 11:04:48','2016-10-01 01:04:48','','beetroot-asparagus-blueberry-orange-dressing-copy-medium','','inherit','open','closed','','beetroot-asparagus-blueberry-orange-dressing-copy-medium','','','2016-10-01 11:04:48','2016-10-01 01:04:48','',74,'http://cooklab.com.au/wp-content/uploads/2016/10/Beetroot-Asparagus-Blueberry-Orange-Dressing-Copy-Medium.jpg',0,'attachment','image/jpeg',0),(77,2,'2016-10-01 11:05:35','2016-10-01 01:05:35','If I had to name an iconic Australian food off the top of my head, beetroot always springs to mind. Beetroot, lamingtons and vegemite of course! Aussies have been consuming beetroot at backyard BBQ\'s for years with little thought to the amazing health benefits this earthy root vegetable brings. There has been significant interest in beetroot over the past couple of years in the health arena as people look to their diet to improve overall well being.\r\n\r\nOne of the reasons for the growing interest in beetroot is that it contains dietary nitrate, which research has shown can improve cardiovascular health. The nitrate found in beetroot is metabolised into nitrite, which is further reduced into NO (Nitric Oxide). NO has been found to have a critical role in regulating vascular homeostasis which in turn can help with preventing many common cardiovascular disorders such as hypertension and atherosclerosis. In addition to having heart health benefits, beetroot has also been found to enhance muscle oxygenation during exercise, therefore improving performance in athletes. Beetroot is also a source of phytochemical compounds which include ascorbic acid (Vitamin C), carotenoids and flavonoids which are all antioxidant cancer fighting compounds.\r\n\r\nIf all of that wasn\'t enough to have you stocking up next time you\'re at the green grocer, beetroot is also one of the few vegetables that contain a group of highly bioactive pigments called betalains. This pigment in beetroot is responsible for its distinctive deep purple colour and research has shown that it has strong antioxidant and anti-inflammatory properties. These can have a protective effect on cells against oxidative damage which are known to increase the risk of chronic diseases such as cancer. What is most important is that they have also been proven to be bioavailable, meaning they are easily absorbed through digestion.\r\n\r\nThe great thing about this hearty veg is that it is incredibly versatile to work with in the kitchen. Amazing raw when finely shredded into a crisp coleslaw,  rich and earthy when roasted with carrots and balsamic vinegar or add it to your juicer to give your morning kick start an interesting colour and flavour.\r\n\r\nYou might think differently about beetroot the next time you put some on your plate this summer. Heart health, antioxidants and full of fibre, not to mention delicious!\r\n\r\nAlex <img class=\"alignnone size-medium wp-image-76\" src=\"http://cooklab.com.au/wp-content/uploads/2016/10/Beetroot-Asparagus-Blueberry-Orange-Dressing-Copy-Medium-274x300.jpg\" alt=\"beetroot-asparagus-blueberry-orange-dressing-copy-medium\" width=\"274\" height=\"300\" />','Beetroot Boost','','inherit','closed','closed','','74-revision-v1','','','2016-10-01 11:05:35','2016-10-01 01:05:35','',74,'http://cooklab.com.au/2016/10/01/74-revision-v1/',0,'revision','',0),(78,2,'2016-10-01 11:07:44','2016-10-01 01:07:44','If I had to name an iconic Australian food off the top of my head, beetroot always springs to mind. Beetroot, lamingtons and vegemite of course! Aussies have been consuming beetroot at backyard BBQ\'s for years with little thought to the amazing health benefits this earthy root vegetable brings. There has been significant interest in beetroot over the past couple of years in the health arena as people look to their diet to improve overall well being.\r\n\r\nOne of the reasons for the growing interest in beetroot is that it contains dietary nitrate, which research has shown can improve cardiovascular health. The nitrate found in beetroot is metabolised into nitrite, which is further reduced into NO (Nitric Oxide). NO has been found to have a critical role in regulating vascular homeostasis which in turn can help with preventing many common cardiovascular disorders such as hypertension and atherosclerosis. In addition to having heart health benefits, beetroot has also been found to enhance muscle oxygenation during exercise, therefore improving performance in athletes. Beetroot is also a source of phytochemical compounds which include ascorbic acid (Vitamin C), carotenoids and flavonoids which are all antioxidant cancer fighting compounds.\r\n\r\nIf all of that wasn\'t enough to have you stocking up next time you\'re at the green grocer, beetroot is also one of the few vegetables that contain a group of highly bioactive pigments called betalains. This pigment in beetroot is responsible for its distinctive deep purple colour and research has shown that it has strong antioxidant and anti-inflammatory properties. These can have a protective effect on cells against oxidative damage which are known to increase the risk of chronic diseases such as cancer. What is most important is that they have also been proven to be bioavailable, meaning they are easily absorbed through digestion.\r\n\r\nThe great thing about this hearty veg is that it is incredibly versatile to work with in the kitchen. Amazing raw when finely shredded into a crisp coleslaw,  rich and earthy when roasted with carrots and balsamic vinegar or add it to your juicer to give your morning kick start an interesting colour and flavour.\r\n\r\nYou might think differently about beetroot the next time you put some on your plate this summer. Heart health, antioxidants and full of fibre, not to mention delicious!\r\n\r\nAlex\r\n\r\n<img class=\"alignnone size-medium wp-image-76\" src=\"http://cooklab.com.au/wp-content/uploads/2016/10/Beetroot-Asparagus-Blueberry-Orange-Dressing-Copy-Medium-274x300.jpg\" alt=\"beetroot-asparagus-blueberry-orange-dressing-copy-medium\" width=\"274\" height=\"300\" />','Beetroot Boost','','inherit','closed','closed','','74-revision-v1','','','2016-10-01 11:07:44','2016-10-01 01:07:44','',74,'http://cooklab.com.au/2016/10/01/74-revision-v1/',0,'revision','',0),(79,2,'2016-10-01 11:49:04','2016-10-01 01:49:04','<em><strong>You Are What You Absorb</strong></em>\r\n\r\nWith the plethora of information bombarding us from all angles with regard to nutrition, it is confusing to say the least. Unfortunately just eating the \"right foods\" may not be enough to ensure you are giving your body the vital nutrients it requires for normal healthy function.\r\n\r\nResearching the latest super-food and running to the market to stock up on kale and quinoa, does not necessarily mean you will get the reported benefits. The reason for this is simple; just because a nutrient is present in a particular food, does not mean your body has the ability to absorb, and utilize it.\r\n\r\n[caption id=\"attachment_248\" align=\"aligncenter\" width=\"704\"]<img class=\"size-full wp-image-248\" src=\"https://cooklab.com.au/wp-content/uploads/2016/10/almond-butter-quinoa.jpg\" alt=\"\" width=\"704\" height=\"396\" /> via SBS.com.au[/caption]\r\n\r\nWhy is that I hear you ask. To gain a better understanding of what is good for us, we need to look at how the body absorbs the nutrition you get from food. The human digestive system is an incredible, but complex system. It not only needs to have the right nutrients available through good diet, it needs to be able to break them down into a form that can be used.\r\n\r\nThe ability of your body to absorb, and use a particular nutrient from food is known as; <a href=\"https://www.globalhealingcenter.com/natural-health/what-is-bioavailability/\">bioavailability</a>. In simple terms, if you read that quinoa contains all the <a href=\"https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/essential-amino-acids\">essential amino acids</a> (required from diet), the question becomes, can they be broken down and passed into the blood through the digestive system? Can they be used by the body as they are needed? In the case of essential amino acids, this means building muscle tissue and repairing cells among other things.\r\n\r\nThis is where science comes in. The presence or absence of nutrients can be tested in a laboratory and the results can be reported as fact, quinoa does in fact, contain all nine essential amino acids. However, if they have not been tested to prove they are bioavailable, then it becomes more challenging to understand their nutritional value in the diet. Whilst eating whole grains is invariably good for you from a nutrition and fibre perspective, if you are relying on a particular food as a source of a nutrient, understanding its bioavailability in the body becomes very important.\r\n\r\nIt is common to think, and rightly so, that when you eat a food, every part of it is absorbed and used by the body. However as we now understand that is not the case. Combination of foods, alcohol, drugs and health issues all have the ability to impact the absorption of nutrients by the body. As every individual is different due to the uniqueness of our diets, health status and genetics, it is impossible to definitively predict how any food is utilised once consumed. Generally speaking though, rigorous bioavailability testing gives us a much better understanding of a particular foods nutritional value, and the findings hold true for most people.\r\n\r\nFor this reason, the next time your newsfeed tells you to pack as much of the next big super-food into your work lunches, stop and look for scientific studies that show whether it is bioavailable, preferably ones that have been published in peer-reviewed papers. Luckily the beloved quinoa seed, once only found high up in the Andes Mountains and trendy cafes, but now as common as couscous, has been tested and <a href=\"https://www.ncbi.nlm.nih.gov/pubmed/1546052\">proven to be a good bioavailable</a> dietary source of essential amino acids.\r\n\r\nHappy eating (and absorbing)!\r\n\r\n<strong><em>Kylie </em></strong>','Bioavailability','','publish','open','open','','bioavailability','','','2018-12-04 07:07:16','2018-12-03 20:07:16','',0,'http://cooklab.com.au/?p=79',0,'post','',0),(80,2,'2016-10-01 11:21:30','2016-10-01 01:21:30','<b>Bioavailability</b>\r\n\r\nUnfortunately just eating the right foods might not be enough to ensure you are giving your body the vital nutrients it requires for normal healthy function. Researching the latest “super-food” and running to the supermarket to stock up on kale and quinoa will not necessarily mean you will get the reported benefits. The reason for this is pretty simple, just because a nutrient is present in a particular food, does not mean your body has the ability to absorb and utilize it.\r\n\r\nYou might wonder why this is? To get a better understanding of what is actually good for us we need to look at how the body absorbs the nutrition you need from food. Your digestive system is an incredible but very complex system. It not only needs to have the right nutrients available through good nutrition and food choices, it needs to be able to break them down into a form it can use. The ability of your body to absorb and use a particular nutrient from food is known as bioavailability. In simple terms, if you read that quinoa contains all the essential amino acids (required from diet), the question becomes, can they be broken down and passed into the blood through the digestive system? Can they be used by the body as they are needed? In the case of essential amino acids, this means building muscle tissue and repairing cells among other things.\r\n\r\nThis is where science comes in. The presence or absence of nutrients can be tested in a laboratory and the results can be reported as fact, quinoa does in fact contain all nine essential amino acids. However, if they have not been tested to prove they are bioavailable then it becomes more challenging to understand their nutritional value in the diet. Whilst eating whole grains is invariably good for you from a nutrition and fibre perspective, if you are relying on a particular food as a source of a nutrient, understanding its bioavailability in the body becomes very important. For this reason, the next time your newsfeed tells you to pack as much of the next big “super-food” into your work lunches, stop and look for scientific studies that show whether it is bioavailable, preferably ones that have been published in peer-reviewed papers and show consistent repeatable results.\r\n\r\nLuckily the beloved quinoa seed, once only found high up in the Andes Mountains and trendy cafes, but now as common as couscous, has been tested and proven to be a good bioavailable dietary source of essential amino acids.\r\n\r\nHappy eating (and absorbing)!\r\n\r\nKylie x','Bioavailability: Your diet is only as good as what you absorb','','inherit','closed','closed','','79-revision-v1','','','2016-10-01 11:21:30','2016-10-01 01:21:30','',79,'http://cooklab.com.au/2016/10/01/79-revision-v1/',0,'revision','',0),(81,2,'2016-10-01 11:22:46','2016-10-01 01:22:46','Unfortunately just eating the right foods might not be enough to ensure you are giving your body the vital nutrients it requires for normal healthy function. Researching the latest “super-food” and running to the supermarket to stock up on kale and quinoa will not necessarily mean you will get the reported benefits. The reason for this is pretty simple, just because a nutrient is present in a particular food, does not mean your body has the ability to absorb and utilize it.\r\n\r\nYou might wonder why this is? To get a better understanding of what is actually good for us we need to look at how the body absorbs the nutrition you need from food. Your digestive system is an incredible but very complex system. It not only needs to have the right nutrients available through good nutrition and food choices, it needs to be able to break them down into a form it can use. The ability of your body to absorb and use a particular nutrient from food is known as bioavailability. In simple terms, if you read that quinoa contains all the essential amino acids (required from diet), the question becomes, can they be broken down and passed into the blood through the digestive system? Can they be used by the body as they are needed? In the case of essential amino acids, this means building muscle tissue and repairing cells among other things.\r\n\r\nThis is where science comes in. The presence or absence of nutrients can be tested in a laboratory and the results can be reported as fact, quinoa does in fact contain all nine essential amino acids. However, if they have not been tested to prove they are bioavailable then it becomes more challenging to understand their nutritional value in the diet. Whilst eating whole grains is invariably good for you from a nutrition and fibre perspective, if you are relying on a particular food as a source of a nutrient, understanding its bioavailability in the body becomes very important. For this reason, the next time your newsfeed tells you to pack as much of the next big “super-food” into your work lunches, stop and look for scientific studies that show whether it is bioavailable, preferably ones that have been published in peer-reviewed papers and show consistent repeatable results.\r\n\r\nLuckily the beloved quinoa seed, once only found high up in the Andes Mountains and trendy cafes, but now as common as couscous, has been tested and proven to be a good bioavailable dietary source of essential amino acids.\r\n\r\nHappy eating (and absorbing)!\r\n\r\nKylie x','Bioavailability: Your diet is only as good as what you absorb','','inherit','closed','closed','','79-revision-v1','','','2016-10-01 11:22:46','2016-10-01 01:22:46','',79,'http://cooklab.com.au/2016/10/01/79-revision-v1/',0,'revision','',0),(82,2,'2016-10-01 11:23:32','2016-10-01 01:23:32','<em><strong>Your diet is only as good as what you absorb!</strong></em>\r\n\r\nUnfortunately just eating the right foods might not be enough to ensure you are giving your body the vital nutrients it requires for normal healthy function. Researching the latest “super-food” and running to the supermarket to stock up on kale and quinoa will not necessarily mean you will get the reported benefits. The reason for this is pretty simple, just because a nutrient is present in a particular food, does not mean your body has the ability to absorb and utilize it.\r\n\r\nYou might wonder why this is? To get a better understanding of what is actually good for us we need to look at how the body absorbs the nutrition you need from food. Your digestive system is an incredible but very complex system. It not only needs to have the right nutrients available through good nutrition and food choices, it needs to be able to break them down into a form it can use. The ability of your body to absorb and use a particular nutrient from food is known as bioavailability. In simple terms, if you read that quinoa contains all the essential amino acids (required from diet), the question becomes, can they be broken down and passed into the blood through the digestive system? Can they be used by the body as they are needed? In the case of essential amino acids, this means building muscle tissue and repairing cells among other things.\r\n\r\nThis is where science comes in. The presence or absence of nutrients can be tested in a laboratory and the results can be reported as fact, quinoa does in fact contain all nine essential amino acids. However, if they have not been tested to prove they are bioavailable then it becomes more challenging to understand their nutritional value in the diet. Whilst eating whole grains is invariably good for you from a nutrition and fibre perspective, if you are relying on a particular food as a source of a nutrient, understanding its bioavailability in the body becomes very important. For this reason, the next time your newsfeed tells you to pack as much of the next big “super-food” into your work lunches, stop and look for scientific studies that show whether it is bioavailable, preferably ones that have been published in peer-reviewed papers and show consistent repeatable results.\r\n\r\nLuckily the beloved quinoa seed, once only found high up in the Andes Mountains and trendy cafes, but now as common as couscous, has been tested and proven to be a good bioavailable dietary source of essential amino acids.\r\n\r\nHappy eating (and absorbing)!\r\n\r\nKylie x','Bioavailability','','inherit','closed','closed','','79-revision-v1','','','2016-10-01 11:23:32','2016-10-01 01:23:32','',79,'http://cooklab.com.au/2016/10/01/79-revision-v1/',0,'revision','',0),(83,2,'2016-10-01 11:50:41','2016-10-01 01:50:41','<em><strong>Your diet is only as good as what you absorb!</strong></em>\n\nUnfortunately just eating the right foods might not be enough to ensure you are giving your body the vital nutrients it requires for normal healthy function. Researching the latest “super-food” and running to the supermarket to stock up on kale and quinoa will not necessarily mean you will get the reported benefits. The reason for this is pretty simple, just because a nutrient is present in a particular food, does not mean your body has the ability to absorb and utilize it.\n\nYou might wonder why this is? To get a better understanding of what is actually good for us we need to look at how the body absorbs the nutrition you need from food. Your digestive system is an incredible but very complex system. It not only needs to have the right nutrients available through good nutrition and food choices, it needs to be able to break them down into a form it can use. The ability of your body to absorb and use a particular nutrient from food is known as bioavailability. In simple terms, if you read that quinoa contains all the essential amino acids (required from diet), the question becomes, can they be broken down and passed into the blood through the digestive system? Can they be used by the body as they are needed? In the case of essential amino acids, this means building muscle tissue and repairing cells among other things.\n\nThis is where science comes in. The presence or absence of nutrients can be tested in a laboratory and the results can be reported as fact, quinoa does in fact contain all nine essential amino acids. However, if they have not been tested to prove they are bioavailable then it becomes more challenging to understand their nutritional value in the diet. Whilst eating whole grains is invariably good for you from a nutrition and fibre perspective, if you are relying on a particular food as a source of a nutrient, understanding its bioavailability in the body becomes very important. For this reason, the next time your newsfeed tells you to pack as much of the next big “super-food” into your work lunches, stop and look for scientific studies that show whether it is bioavailable, preferably ones that have been published in peer-reviewed papers and show consistent repeatable results.\n\nLuckily the beloved quinoa seed, once only found high up in the Andes Mountains and trendy cafes, but now as common as couscous, has been tested and proven to be a good bioavailable dietary source of essential amino acids.\n\nHappy eating (and absorbing)!\n\n<em>Kylie x</em>','Bioavailability','','inherit','closed','closed','','79-autosave-v1','','','2016-10-01 11:50:41','2016-10-01 01:50:41','',79,'http://cooklab.com.au/2016/10/01/79-autosave-v1/',0,'revision','',0),(84,2,'2016-10-01 11:51:12','2016-10-01 01:51:12','<em><strong>Your diet is only as good as what you absorb!</strong></em>\r\n\r\nUnfortunately just eating the right foods might not be enough to ensure you are giving your body the vital nutrients it requires for normal healthy function. Researching the latest “super-food” and running to the supermarket to stock up on kale and quinoa will not necessarily mean you will get the reported benefits. The reason for this is pretty simple, just because a nutrient is present in a particular food, does not mean your body has the ability to absorb and utilize it.\r\n\r\nYou might wonder why this is? To get a better understanding of what is actually good for us we need to look at how the body absorbs the nutrition you need from food. Your digestive system is an incredible but very complex system. It not only needs to have the right nutrients available through good nutrition and food choices, it needs to be able to break them down into a form it can use. The ability of your body to absorb and use a particular nutrient from food is known as bioavailability. In simple terms, if you read that quinoa contains all the essential amino acids (required from diet), the question becomes, can they be broken down and passed into the blood through the digestive system? Can they be used by the body as they are needed? In the case of essential amino acids, this means building muscle tissue and repairing cells among other things.\r\n\r\nThis is where science comes in. The presence or absence of nutrients can be tested in a laboratory and the results can be reported as fact, quinoa does in fact contain all nine essential amino acids. However, if they have not been tested to prove they are bioavailable then it becomes more challenging to understand their nutritional value in the diet. Whilst eating whole grains is invariably good for you from a nutrition and fibre perspective, if you are relying on a particular food as a source of a nutrient, understanding its bioavailability in the body becomes very important. For this reason, the next time your newsfeed tells you to pack as much of the next big “super-food” into your work lunches, stop and look for scientific studies that show whether it is bioavailable, preferably ones that have been published in peer-reviewed papers and show consistent repeatable results.\r\n\r\nLuckily the beloved quinoa seed, once only found high up in the Andes Mountains and trendy cafes, but now as common as couscous, has been tested and proven to be a good bioavailable dietary source of essential amino acids.\r\n\r\nHappy eating (and absorbing)!\r\n\r\n<strong><em>Kylie x</em></strong>','Bioavailability','','inherit','closed','closed','','79-revision-v1','','','2016-10-01 11:51:12','2016-10-01 01:51:12','',79,'http://cooklab.com.au/2016/10/01/79-revision-v1/',0,'revision','',0),(85,2,'2016-10-01 17:32:50','2016-10-01 07:32:50','&nbsp;\r\n\r\n<i>“</i><i>The processes required for fermented foods were present on earth when man appeared on the scene</i><i>…</i><i>When we study these foods, we are in fact studying the most intimate relationships between man, microbe and foods.</i><i>”</i><i> </i>\r\n<b>Prof. Keith H. Steinkraus</b>\r\n\r\nFermentation is one of the oldest forms of food preservation, having been used for thousands of years. Fermentation is a natural process and our ancestors recognised the favourable taste, preservation and nutritional qualities of fermented foods such as vegetables, bread, cheese and wine without fully understanding the science behind it.\r\n\r\nFast forward thousands of years to a time where people no longer need these traditional methods of storing their food due to modern advances such as electricity, and year round availability of foods. However, despite such advances there has been a renewed interest in these foods, and for very good reason.\r\n\r\nEssentially the fermentation process is the slow decomposition of food by microorganisms, enzymes or a combination of both. The 3 major microorganisms involved in the fermentation process include bacteria, yeasts and moulds. These microorganisms are found abundantly in nature, and in foods. Whilst some strains have the potential to cause food spoilage or poisoning, with fermentation, it is the presence and growth of beneficial microorganisms that produce desirable \"spoilage\" effects.\r\n\r\nCarbohydrates in the fermentation process serve as food for microorganisms which break them down, producing by-products; carbon dioxide, alcohol, acids and hydrogen all of which give fermented foods their distinctive taste and aroma. As they consume the carbohydrates and contribute by-products, the subsequent changes in the environment of the food suppresses the growth of unfavourable micro-organisms and provide the food with their characteristic flavours and texture.\r\n\r\nSauerkraut, traditionally made in Germany is a great example of a common fermented food. Essentially it is the acidic fermentation of cabbage by lactic acid producing bacteria. Sauerkraut literally translates into “Acid Cabbage”. Shredded cabbage and pure salt are placed in a jar under pressure. The salt and pressure withdraws moisture from the cabbage to create a favourable environment for the bacteria to grow.\r\n\r\nDifferent strains of bacteria will grow and produce lactic acid until the acidity reaches about 2-2.5%. The end product is a mix of lactic acid, acetic acid, carbon dioxide and aromatic compounds which create the characteristic flavour. The acid environment prevents unfavourable microorganisms from growing therefore extending the shelf life.\r\n\r\nFrom a health perspective there is growing interest into fermented foods as evidence shows a possible connection between how the microbes act in food pre-consumption, and in turn the ways in which the microbes in these foods influence our body’s microbiota. It has been reported that fermented foods can provide us with a dietary source of beneficial gut microbes however more evidence is needed on this topic as it is not properly understood if they able to survive the harsh environment of the human stomach. Fermented foods have been found to magnify protein quality and bioavailability of Vitamin B, magnesium and zinc, all of which is very positive from a nutrition perspective.\r\n\r\nUnfortunately there are millions of people around the world who still do not have enough food on a daily basis. The Food and Agriculture Organisation of the United nations (FAO), are working with other major organisations to tackle food security which is still a significant problem for developing countries. There is real potential for fermentation to play an important role in developing countries. Being a relatively efficient preservation process, it increases product shelf life and decreases the need for refrigeration.\r\n\r\nTherefore, in addition to fermentation being a very important process in food production and food security, there is now growing evidence that fermented foods have many more health benefits than once thought. So get out there and explore some of these fantastic and ancient foods, maybe even try making your own!','Fermentation','','publish','open','open','','fermentation','','','2018-11-28 07:55:54','2018-11-27 20:55:54','',0,'http://cooklab.com.au/?p=85',0,'post','',0),(244,1,'2018-11-28 07:55:21','2018-11-27 20:55:21','&nbsp;\r\n\r\n<i>“</i><i>The processes required for fermented foods were present on earth when man appeared on the scene</i><i>…</i><i>When we study these foods, we are in fact studying the most intimate relationships between man, microbe and foods.</i><i>”</i><i> </i>\r\n<b>Prof. Keith H. Steinkraus</b>\r\n\r\nFermentation is one of the oldest forms of food preservation, having been used for thousands of years. Fermentation is a natural process and our ancestors recognised the favourable taste, preservation and nutritional qualities of fermented foods such as vegetables, bread, cheese and wine without fully understanding the science behind it.\r\n\r\nFast forward thousands of years to a time where people no longer need these traditional methods of storing their food due to modern advances such as electricity, and year round availability of foods. However, despite such advances there has been a renewed interest in these foods, and for very good reason.\r\n\r\nEssentially the fermentation process is the slow decomposition of food by microorganisms, enzymes or a combination of both. The 3 major microorganisms involved in the fermentation process include bacteria, yeasts and moulds. These microorganisms are found abundantly in nature, and in foods. Whilst some strains have the potential to cause food spoilage or poisoning, with fermentation, it is the presence and growth of beneficial microorganisms that produce desirable \"spoilage\" effects.\r\n\r\nCarbohydrates in the fermentation process serve as food for microorganisms which break them down, producing by-products; carbon dioxide, alcohol, acids and hydrogen all of which give fermented foods their distinctive taste and aroma. As they consume the carbohydrates and contribute by-products, the subsequent changes in the environment of the food suppresses the growth of unfavourable micro-organisms and provide the food with their characteristic flavours and texture.\r\n\r\nSauerkraut, traditionally made in Germany is a great example of a common fermented food. Essentially it is the acidic fermentation of cabbage by lactic acid producing bacteria. Sauerkraut literally translates into “Acid Cabbage”. Shredded cabbage and pure salt are placed in a jar under pressure. The salt and pressure withdraws moisture from the cabbage to create a favourable environment for the bacteria to grow.\r\n\r\nDifferent strains of bacteria will grow and produce lactic acid until the acidity reaches about 2-2.5%. The end product is a mix of lactic acid, acetic acid, carbon dioxide and aromatic compounds which create the characteristic flavour. The acid environment prevents unfavourable microorganisms from growing therefore extending the shelf life.\r\n\r\nFrom a health perspective there is growing interest into fermented foods as evidence shows a possible connection between how the microbes act in food pre-consumption, and in turn the ways in which the microbes in these foods influence our body’s microbiota. It has been reported that fermented foods can provide us with a dietary source of beneficial gut microbes however more evidence is needed on this topic as it is not properly understood if they able to survive the harsh environment of the human stomach. Fermented foods have been found to magnify protein quality and bioavailability of Vitamin B, magnesium and zinc, all of which is very positive from a nutrition perspective.\r\n\r\nUnfortunately there are millions of people around the world who still do not have enough food on a daily basis. The Food and Agriculture Organisation of the United nations (FAO), are working with other major organisations to tackle food security which is still a significant problem for developing countries. There is real potential for fermentation to play an important role in developing countries. Being a relatively efficient preservation process, it increases product shelf life and decreases the need for refrigeration.\r\n\r\nTherefore, in addition to fermentation being a very important process in food production and food security, there is now growing evidence that fermented foods have many more health benefits than once thought. So get out there and explore some of these fantastic and ancient foods, maybe even try making your own!','Fermentation','','inherit','closed','closed','','85-revision-v1','','','2018-11-28 07:55:21','2018-11-27 20:55:21','',85,'https://cooklab.com.au/2018/11/28/85-revision-v1/',0,'revision','',0),(86,2,'2016-10-01 17:27:35','2016-10-01 07:27:35','<i>“</i><i>The processes required for fermented foods were present on earth when man appeared on the scene</i><i>…</i><i>When we study these foods, we are in fact studying the most intimate relationships between man, microbe and foods.</i><i>”</i><i> </i>\r\n<b>Prof. Keith H. Steinkraus</b>\r\n\r\nFermentation is one of the oldest forms of food preservation, having been used for thousands of years. Fermentation is a natural process and our ancestors recognised the favourable taste, preservation and nutritional qualities of fermented foods such as vegetables, bread, cheese and wine without fully understanding the science behind it.\r\n\r\nFast forward thousands of years to a time where people no longer need these traditional methods of storing their food due to modern advances such as the fridge and year round availability of foods. However, despite such advances there has been a renewed interest in these foods, and for very good reason.\r\n\r\nEssentially the fermentation process is the slow decomposition of food by microorganisms, enzymes or a combination of both. The 3 major microorganisms involved in the fermentation process include bacteria, yeasts and moulds. These microorganisms are found abundantly in nature and in foods. Whilst some strains have the potential to cause food spoilage or poisoning, with fermentation, it is the presence and growth of beneficial microorganisms that produce desirable \"spoilage\" effects. The carbohydrates in the fermentation process serve as food for microorganisms which break them down, producing by-products of carbon dioxide, alcohol, acids and hydrogen all of which give fermented foods their distinctive flavour and aroma. As they consume the carbohydrates and contribute by-products, the subsequent changes in the environment of the food suppresses the growth of unfavourable micro-organisms and provide the food with their characteristic flavours and texture. There are 6 main factors that influence the growth and activity of microbes in food: oxygen concentration, moisture, temperature, ph level, nutrients and inhibitors. By manipulating of any of these 6 factors we can control the growth and activity of the desirable microbes involved in fermentation.\r\n\r\nSauerkraut, traditionally made in Germany is a great example of a common fermented food which is the acidic fermentation of cabbage by lactic acid producing bacteria. Sauerkraut literally translates into “Acid Cabbage”. Shredded cabbage and pure salt are placed in a jar under mechanical pressure. The salt and pressure withdraws moisture from the cabbage to create a favourable environment for the bacteria to grow. Different strains of bacteria will grow and produce lactic acid until the acidity reaches about 2-2.5%. The end product is a mix of lactic acid, acetic acid, carbon dioxide and aromatic compounds which create the characteristic flavour. The acid environment prevents unfavourable microorganisms from growing therefore extending the shelf life.\r\n\r\nFrom a health perspective there is growing interest into fermented foods as evidence shows a possible connection between how the microbes act in food pre-consumption, and in turn the ways in which the microbes in these foods influence our body’s microbiota. It has been reported that fermented foods can provide us with a dietary source of beneficial gut microbes however more evidence is needed on this topic as it is not properly understood if they able to survive the harsh environment of the human stomach. Fermented foods have been found to magnify protein quality and bioavailability of Vitamin B, magnesium and zinc, all of which is very positive from a nutrition perspective.\r\n\r\nUnfortunately there are millions of people around the world who still do not have enough food today. Food and Agriculture Organisation of the United nations (FAO) are working with other major organisations to tackle food security which is still a big problem for developing countries. There is real potential for fermentation to play an important role in developing countries. Being a relatively efficient preservation process, increasing product shelf life and decreases the need for refrigeration and other more expensive preservation techniques and equally as important is its\r\n\r\nTherefore, in addition to fermentation being a very important process in food production there is now growing evidence that fermented foods have many health benefits. So get out there and explore some of these fantastic and ancient foods, maybe even try making your own!\r\n\r\nAlex','Fermentation','','inherit','closed','closed','','85-revision-v1','','','2016-10-01 17:27:35','2016-10-01 07:27:35','',85,'http://cooklab.com.au/2016/10/01/85-revision-v1/',0,'revision','',0),(89,2,'2016-10-04 18:57:24','2016-10-04 07:57:24','','sourdough-starter-medium','','inherit','open','closed','','sourdough-starter-medium','','','2016-10-04 18:57:24','2016-10-04 07:57:24','',85,'http://cooklab.com.au/wp-content/uploads/2016/10/Sourdough-Starter-Medium.jpg',0,'attachment','image/jpeg',0),(90,2,'2016-10-04 18:57:45','2016-10-04 07:57:45','<img class=\"alignnone size-medium wp-image-89\" src=\"http://cooklab.com.au/wp-content/uploads/2016/10/Sourdough-Starter-Medium-200x300.jpg\" alt=\"sourdough-starter-medium\" width=\"200\" height=\"300\" />\r\n\r\n&nbsp;\r\n\r\n<i>“</i><i>The processes required for fermented foods were present on earth when man appeared on the scene</i><i>…</i><i>When we study these foods, we are in fact studying the most intimate relationships between man, microbe and foods.</i><i>”</i><i> </i>\r\n<b>Prof. Keith H. Steinkraus</b>\r\n\r\nFermentation is one of the oldest forms of food preservation, having been used for thousands of years. Fermentation is a natural process and our ancestors recognised the favourable taste, preservation and nutritional qualities of fermented foods such as vegetables, bread, cheese and wine without fully understanding the science behind it.\r\n\r\nFast forward thousands of years to a time where people no longer need these traditional methods of storing their food due to modern advances such as the fridge and year round availability of foods. However, despite such advances there has been a renewed interest in these foods, and for very good reason.\r\n\r\nEssentially the fermentation process is the slow decomposition of food by microorganisms, enzymes or a combination of both. The 3 major microorganisms involved in the fermentation process include bacteria, yeasts and moulds. These microorganisms are found abundantly in nature and in foods. Whilst some strains have the potential to cause food spoilage or poisoning, with fermentation, it is the presence and growth of beneficial microorganisms that produce desirable \"spoilage\" effects. The carbohydrates in the fermentation process serve as food for microorganisms which break them down, producing by-products of carbon dioxide, alcohol, acids and hydrogen all of which give fermented foods their distinctive flavour and aroma. As they consume the carbohydrates and contribute by-products, the subsequent changes in the environment of the food suppresses the growth of unfavourable micro-organisms and provide the food with their characteristic flavours and texture. There are 6 main factors that influence the growth and activity of microbes in food: oxygen concentration, moisture, temperature, ph level, nutrients and inhibitors. By manipulating of any of these 6 factors we can control the growth and activity of the desirable microbes involved in fermentation.\r\n\r\nSauerkraut, traditionally made in Germany is a great example of a common fermented food which is the acidic fermentation of cabbage by lactic acid producing bacteria. Sauerkraut literally translates into “Acid Cabbage”. Shredded cabbage and pure salt are placed in a jar under mechanical pressure. The salt and pressure withdraws moisture from the cabbage to create a favourable environment for the bacteria to grow. Different strains of bacteria will grow and produce lactic acid until the acidity reaches about 2-2.5%. The end product is a mix of lactic acid, acetic acid, carbon dioxide and aromatic compounds which create the characteristic flavour. The acid environment prevents unfavourable microorganisms from growing therefore extending the shelf life.\r\n\r\nFrom a health perspective there is growing interest into fermented foods as evidence shows a possible connection between how the microbes act in food pre-consumption, and in turn the ways in which the microbes in these foods influence our body’s microbiota. It has been reported that fermented foods can provide us with a dietary source of beneficial gut microbes however more evidence is needed on this topic as it is not properly understood if they able to survive the harsh environment of the human stomach. Fermented foods have been found to magnify protein quality and bioavailability of Vitamin B, magnesium and zinc, all of which is very positive from a nutrition perspective.\r\n\r\nUnfortunately there are millions of people around the world who still do not have enough food today. Food and Agriculture Organisation of the United nations (FAO) are working with other major organisations to tackle food security which is still a big problem for developing countries. There is real potential for fermentation to play an important role in developing countries. Being a relatively efficient preservation process, increasing product shelf life and decreases the need for refrigeration and other more expensive preservation techniques and equally as important is its\r\n\r\nTherefore, in addition to fermentation being a very important process in food production there is now growing evidence that fermented foods have many health benefits. So get out there and explore some of these fantastic and ancient foods, maybe even try making your own!\r\n\r\nAlex','Fermentation','','inherit','closed','closed','','85-autosave-v1','','','2016-10-04 18:57:45','2016-10-04 07:57:45','',85,'http://cooklab.com.au/2016/10/04/85-autosave-v1/',0,'revision','',0),(94,2,'2016-10-05 21:47:28','2016-10-05 10:47:28','&nbsp;\r\n\r\n<i>“</i><i>The processes required for fermented foods were present on earth when man appeared on the scene</i><i>…</i><i>When we study these foods, we are in fact studying the most intimate relationships between man, microbe and foods.</i><i>”</i><i> </i>\r\n<b>Prof. Keith H. Steinkraus</b>\r\n\r\nFermentation is one of the oldest forms of food preservation, having been used for thousands of years. Fermentation is a natural process and our ancestors recognised the favourable taste, preservation and nutritional qualities of fermented foods such as vegetables, bread, cheese and wine without fully understanding the science behind it.\r\n\r\nFast forward thousands of years to a time where people no longer need these traditional methods of storing their food due to modern advances such as the fridge and year round availability of foods. However, despite such advances there has been a renewed interest in these foods, and for very good reason.\r\n\r\nEssentially the fermentation process is the slow decomposition of food by microorganisms, enzymes or a combination of both. The 3 major microorganisms involved in the fermentation process include bacteria, yeasts and moulds. These microorganisms are found abundantly in nature and in foods. Whilst some strains have the potential to cause food spoilage or poisoning, with fermentation, it is the presence and growth of beneficial microorganisms that produce desirable \"spoilage\" effects. The carbohydrates in the fermentation process serve as food for microorganisms which break them down, producing by-products of carbon dioxide, alcohol, acids and hydrogen all of which give fermented foods their distinctive flavour and aroma. As they consume the carbohydrates and contribute by-products, the subsequent changes in the environment of the food suppresses the growth of unfavourable micro-organisms and provide the food with their characteristic flavours and texture. There are 6 main factors that influence the growth and activity of microbes in food: oxygen concentration, moisture, temperature, ph level, nutrients and inhibitors. By manipulating of any of these 6 factors we can control the growth and activity of the desirable microbes involved in fermentation.\r\n\r\nSauerkraut, traditionally made in Germany is a great example of a common fermented food which is the acidic fermentation of cabbage by lactic acid producing bacteria. Sauerkraut literally translates into “Acid Cabbage”. Shredded cabbage and pure salt are placed in a jar under mechanical pressure. The salt and pressure withdraws moisture from the cabbage to create a favourable environment for the bacteria to grow. Different strains of bacteria will grow and produce lactic acid until the acidity reaches about 2-2.5%. The end product is a mix of lactic acid, acetic acid, carbon dioxide and aromatic compounds which create the characteristic flavour. The acid environment prevents unfavourable microorganisms from growing therefore extending the shelf life.\r\n\r\nFrom a health perspective there is growing interest into fermented foods as evidence shows a possible connection between how the microbes act in food pre-consumption, and in turn the ways in which the microbes in these foods influence our body’s microbiota. It has been reported that fermented foods can provide us with a dietary source of beneficial gut microbes however more evidence is needed on this topic as it is not properly understood if they able to survive the harsh environment of the human stomach. Fermented foods have been found to magnify protein quality and bioavailability of Vitamin B, magnesium and zinc, all of which is very positive from a nutrition perspective.\r\n\r\nUnfortunately there are millions of people around the world who still do not have enough food today. Food and Agriculture Organisation of the United nations (FAO) are working with other major organisations to tackle food security which is still a big problem for developing countries. There is real potential for fermentation to play an important role in developing countries. Being a relatively efficient preservation process, increasing product shelf life and decreases the need for refrigeration and other more expensive preservation techniques and equally as important is its\r\n\r\nTherefore, in addition to fermentation being a very important process in food production there is now growing evidence that fermented foods have many health benefits. So get out there and explore some of these fantastic and ancient foods, maybe even try making your own!\r\n\r\nAlex','Fermentation','','inherit','closed','closed','','85-revision-v1','','','2016-10-05 21:47:28','2016-10-05 10:47:28','',85,'http://cooklab.com.au/2016/10/05/85-revision-v1/',0,'revision','',0),(91,2,'2016-10-04 18:58:04','2016-10-04 07:58:04','<img class=\"alignnone size-medium wp-image-89\" src=\"http://cooklab.com.au/wp-content/uploads/2016/10/Sourdough-Starter-Medium-200x300.jpg\" alt=\"sourdough-starter-medium\" width=\"200\" height=\"300\" />\r\n\r\n&nbsp;\r\n\r\n<i>“</i><i>The processes required for fermented foods were present on earth when man appeared on the scene</i><i>…</i><i>When we study these foods, we are in fact studying the most intimate relationships between man, microbe and foods.</i><i>”</i><i> </i>\r\n<b>Prof. Keith H. Steinkraus</b>\r\n\r\nFermentation is one of the oldest forms of food preservation, having been used for thousands of years. Fermentation is a natural process and our ancestors recognised the favourable taste, preservation and nutritional qualities of fermented foods such as vegetables, bread, cheese and wine without fully understanding the science behind it.\r\n\r\nFast forward thousands of years to a time where people no longer need these traditional methods of storing their food due to modern advances such as the fridge and year round availability of foods. However, despite such advances there has been a renewed interest in these foods, and for very good reason.\r\n\r\nEssentially the fermentation process is the slow decomposition of food by microorganisms, enzymes or a combination of both. The 3 major microorganisms involved in the fermentation process include bacteria, yeasts and moulds. These microorganisms are found abundantly in nature and in foods. Whilst some strains have the potential to cause food spoilage or poisoning, with fermentation, it is the presence and growth of beneficial microorganisms that produce desirable \"spoilage\" effects. The carbohydrates in the fermentation process serve as food for microorganisms which break them down, producing by-products of carbon dioxide, alcohol, acids and hydrogen all of which give fermented foods their distinctive flavour and aroma. As they consume the carbohydrates and contribute by-products, the subsequent changes in the environment of the food suppresses the growth of unfavourable micro-organisms and provide the food with their characteristic flavours and texture. There are 6 main factors that influence the growth and activity of microbes in food: oxygen concentration, moisture, temperature, ph level, nutrients and inhibitors. By manipulating of any of these 6 factors we can control the growth and activity of the desirable microbes involved in fermentation.\r\n\r\nSauerkraut, traditionally made in Germany is a great example of a common fermented food which is the acidic fermentation of cabbage by lactic acid producing bacteria. Sauerkraut literally translates into “Acid Cabbage”. Shredded cabbage and pure salt are placed in a jar under mechanical pressure. The salt and pressure withdraws moisture from the cabbage to create a favourable environment for the bacteria to grow. Different strains of bacteria will grow and produce lactic acid until the acidity reaches about 2-2.5%. The end product is a mix of lactic acid, acetic acid, carbon dioxide and aromatic compounds which create the characteristic flavour. The acid environment prevents unfavourable microorganisms from growing therefore extending the shelf life.\r\n\r\nFrom a health perspective there is growing interest into fermented foods as evidence shows a possible connection between how the microbes act in food pre-consumption, and in turn the ways in which the microbes in these foods influence our body’s microbiota. It has been reported that fermented foods can provide us with a dietary source of beneficial gut microbes however more evidence is needed on this topic as it is not properly understood if they able to survive the harsh environment of the human stomach. Fermented foods have been found to magnify protein quality and bioavailability of Vitamin B, magnesium and zinc, all of which is very positive from a nutrition perspective.\r\n\r\nUnfortunately there are millions of people around the world who still do not have enough food today. Food and Agriculture Organisation of the United nations (FAO) are working with other major organisations to tackle food security which is still a big problem for developing countries. There is real potential for fermentation to play an important role in developing countries. Being a relatively efficient preservation process, increasing product shelf life and decreases the need for refrigeration and other more expensive preservation techniques and equally as important is its\r\n\r\nTherefore, in addition to fermentation being a very important process in food production there is now growing evidence that fermented foods have many health benefits. So get out there and explore some of these fantastic and ancient foods, maybe even try making your own!\r\n\r\nAlex','Fermentation','','inherit','closed','closed','','85-revision-v1','','','2016-10-04 18:58:04','2016-10-04 07:58:04','',85,'http://cooklab.com.au/2016/10/04/85-revision-v1/',0,'revision','',0),(92,2,'2016-10-04 19:01:17','2016-10-04 08:01:17','<img class=\"alignnone size-medium wp-image-76\" src=\"http://cooklab.com.au/wp-content/uploads/2016/10/Beetroot-Asparagus-Blueberry-Orange-Dressing-Copy-Medium-274x300.jpg\" alt=\"beetroot-asparagus-blueberry-orange-dressing-copy-medium\" width=\"274\" height=\"300\" />\r\n\r\nIf I had to name an iconic Australian food off the top of my head, beetroot always springs to mind. Beetroot, lamingtons and vegemite of course! Aussies have been consuming beetroot at backyard BBQ\'s for years with little thought to the amazing health benefits this earthy root vegetable brings. There has been significant interest in beetroot over the past couple of years in the health arena as people look to their diet to improve overall well being.\r\n\r\nOne of the reasons for the growing interest in beetroot is that it contains dietary nitrate, which research has shown can improve cardiovascular health. The nitrate found in beetroot is metabolised into nitrite, which is further reduced into NO (Nitric Oxide). NO has been found to have a critical role in regulating vascular homeostasis which in turn can help with preventing many common cardiovascular disorders such as hypertension and atherosclerosis. In addition to having heart health benefits, beetroot has also been found to enhance muscle oxygenation during exercise, therefore improving performance in athletes. Beetroot is also a source of phytochemical compounds which include ascorbic acid (Vitamin C), carotenoids and flavonoids which are all antioxidant cancer fighting compounds.\r\n\r\nIf all of that wasn\'t enough to have you stocking up next time you\'re at the green grocer, beetroot is also one of the few vegetables that contain a group of highly bioactive pigments called betalains. This pigment in beetroot is responsible for its distinctive deep purple colour and research has shown that it has strong antioxidant and anti-inflammatory properties. These can have a protective effect on cells against oxidative damage which are known to increase the risk of chronic diseases such as cancer. What is most important is that they have also been proven to be bioavailable, meaning they are easily absorbed through digestion.\r\n\r\nThe great thing about this hearty veg is that it is incredibly versatile to work with in the kitchen. Amazing raw when finely shredded into a crisp coleslaw,  rich and earthy when roasted with carrots and balsamic vinegar or add it to your juicer to give your morning kick start an interesting colour and flavour.\r\n\r\nYou might think differently about beetroot the next time you put some on your plate this summer. Heart health, antioxidants and full of fibre, not to mention delicious!\r\n\r\nAlex\r\n\r\n&nbsp;','Beetroot Boost','','inherit','closed','closed','','74-autosave-v1','','','2016-10-04 19:01:17','2016-10-04 08:01:17','',74,'http://cooklab.com.au/2016/10/04/74-autosave-v1/',0,'revision','',0),(96,2,'2016-10-05 21:49:59','2016-10-05 10:49:59','If I had to name an iconic Australian food off the top of my head, beetroot always springs to mind. Beetroot, lamingtons and vegemite of course! Aussies have been consuming beetroot at backyard BBQ\'s for years with little thought to the amazing health benefits this earthy root vegetable brings. There has been significant interest in beetroot over the past couple of years in the health arena as people look to their diet to improve overall well being.\r\n\r\nOne of the reasons for the growing interest in beetroot is that it contains dietary nitrate, which research has shown can improve cardiovascular health. The nitrate found in beetroot is metabolised into nitrite, which is further reduced into NO (Nitric Oxide). NO has been found to have a critical role in regulating vascular homeostasis which in turn can help with preventing many common cardiovascular disorders such as hypertension and atherosclerosis. In addition to having heart health benefits, beetroot has also been found to enhance muscle oxygenation during exercise, therefore improving performance in athletes. Beetroot is also a source of phytochemical compounds which include ascorbic acid (Vitamin C), carotenoids and flavonoids which are all antioxidant cancer fighting compounds.\r\n\r\nIf all of that wasn\'t enough to have you stocking up next time you\'re at the green grocer, beetroot is also one of the few vegetables that contain a group of highly bioactive pigments called betalains. This pigment in beetroot is responsible for its distinctive deep purple colour and research has shown that it has strong antioxidant and anti-inflammatory properties. These can have a protective effect on cells against oxidative damage which are known to increase the risk of chronic diseases such as cancer. What is most important is that they have also been proven to be bioavailable, meaning they are easily absorbed through digestion.\r\n\r\nThe great thing about this hearty veg is that it is incredibly versatile to work with in the kitchen. Amazing raw when finely shredded into a crisp coleslaw,  rich and earthy when roasted with carrots and balsamic vinegar or add it to your juicer to give your morning kick start an interesting colour and flavour.\r\n\r\nYou might think differently about beetroot the next time you put some on your plate this summer. Heart health, antioxidants and full of fibre, not to mention delicious!\r\n\r\nAlex\r\n\r\n&nbsp;','Beetroot Boost','','inherit','closed','closed','','74-revision-v1','','','2016-10-05 21:49:59','2016-10-05 10:49:59','',74,'http://cooklab.com.au/2016/10/05/74-revision-v1/',0,'revision','',0),(93,2,'2016-10-04 19:01:07','2016-10-04 08:01:07','<img class=\"alignnone size-medium wp-image-76\" src=\"http://cooklab.com.au/wp-content/uploads/2016/10/Beetroot-Asparagus-Blueberry-Orange-Dressing-Copy-Medium-274x300.jpg\" alt=\"beetroot-asparagus-blueberry-orange-dressing-copy-medium\" width=\"274\" height=\"300\" />\r\n\r\nIf I had to name an iconic Australian food off the top of my head, beetroot always springs to mind. Beetroot, lamingtons and vegemite of course! Aussies have been consuming beetroot at backyard BBQ\'s for years with little thought to the amazing health benefits this earthy root vegetable brings. There has been significant interest in beetroot over the past couple of years in the health arena as people look to their diet to improve overall well being.\r\n\r\nOne of the reasons for the growing interest in beetroot is that it contains dietary nitrate, which research has shown can improve cardiovascular health. The nitrate found in beetroot is metabolised into nitrite, which is further reduced into NO (Nitric Oxide). NO has been found to have a critical role in regulating vascular homeostasis which in turn can help with preventing many common cardiovascular disorders such as hypertension and atherosclerosis. In addition to having heart health benefits, beetroot has also been found to enhance muscle oxygenation during exercise, therefore improving performance in athletes. Beetroot is also a source of phytochemical compounds which include ascorbic acid (Vitamin C), carotenoids and flavonoids which are all antioxidant cancer fighting compounds.\r\n\r\nIf all of that wasn\'t enough to have you stocking up next time you\'re at the green grocer, beetroot is also one of the few vegetables that contain a group of highly bioactive pigments called betalains. This pigment in beetroot is responsible for its distinctive deep purple colour and research has shown that it has strong antioxidant and anti-inflammatory properties. These can have a protective effect on cells against oxidative damage which are known to increase the risk of chronic diseases such as cancer. What is most important is that they have also been proven to be bioavailable, meaning they are easily absorbed through digestion.\r\n\r\nThe great thing about this hearty veg is that it is incredibly versatile to work with in the kitchen. Amazing raw when finely shredded into a crisp coleslaw,  rich and earthy when roasted with carrots and balsamic vinegar or add it to your juicer to give your morning kick start an interesting colour and flavour.\r\n\r\nYou might think differently about beetroot the next time you put some on your plate this summer. Heart health, antioxidants and full of fibre, not to mention delicious!\r\n\r\nAlex\r\n\r\n&nbsp;','Beetroot Boost','','inherit','closed','closed','','74-revision-v1','','','2016-10-04 19:01:07','2016-10-04 08:01:07','',74,'http://cooklab.com.au/2016/10/04/74-revision-v1/',0,'revision','',0),(95,2,'2016-10-05 21:48:43','2016-10-05 10:48:43','','spring-veggies-medium','','inherit','open','closed','','spring-veggies-medium','','','2016-10-05 21:48:43','2016-10-05 10:48:43','',79,'http://cooklab.com.au/wp-content/uploads/2016/10/Spring-Veggies-Medium.jpg',0,'attachment','image/jpeg',0),(97,2,'2016-10-09 02:44:55','2016-10-08 15:44:55','<label>Subscribe to cooklab</label>\r\n[email* your-email \"Email Id\"]\r\n[recaptcha size:compact]\r\n[submit class:submit \"go\"]\n1\nCookLab [SAFE] \"[New Subscription]\"\n[your-email] <wordpress@cooklab.com.au>\ninfo@cooklab.com.au\nPssstt.. Some one just subscribed to your website.\r\n\r\nWith this email: <[your-email]>\r\n\r\n--\r\nThis e-mail was sent from a contact form on CookLab (http://cooklab.com.au)\nReply-To: [your-email]\n\n\n\n1\nCookLab \"[New Subscription]\"\nCookLab <wordpress@cooklab.com.au>\n[your-email]\n<table border=\"0\" cellspacing=\"0\" cellpadding=\"10\">\r\n<tr style=\"background-color:#000;color:#fff;\">\r\n<td><img src=\"http://cooklab.com.au/wp-content/themes/cookLabs/images/logo.png\" alt=\"CookLabs\"></td>\r\n</tr>\r\n<tr style=\"background-color:#F7F6F4;\">\r\n<td>\r\nHi,\r\n\r\nThank you for subscribing to Cooklab newsletters. Stay Tuned!\r\n\r\n\r\n\r\n--\r\nThis e-mail was sent from a contact form on CookLab (http://cooklab.com.au)\r\n\r\n</td>\r\n</tr>\r\n<tr style=\"background-color:#000;color:#fff;\">\r\n<td>\r\nCook Lab Culinary Science, PO Box 307 Alexandria NSW 1435, +61 401989554\r\n</td>\r\n</tr>\r\n</table>\nReply-To: cooklab@nswtech.com\n\n1\n\nThank you for subscribing to Cooklab.\nThere was an error trying to send your message. Please try again later.\nOne or more fields have an error. Please check and try again.\nThere was an error trying to send your message. Please try again later.\nYou must accept the terms and conditions before sending your message.\nThe field is required.\nThe field is too long.\nThe field is too short.\nThe date format is incorrect.\nThe date is before the earliest one allowed.\nThe date is after the latest one allowed.\nThere was an unknown error uploading the file.\nYou are not allowed to upload files of this type.\nThe file is too big.\nThere was an error uploading the file.\nThe number format is invalid.\nThe number is smaller than the minimum allowed.\nThe number is larger than the maximum allowed.\nThe answer to the quiz is incorrect.\nYour entered code is incorrect.\nThe e-mail address entered is invalid.\nThe URL is invalid.\nThe telephone number is invalid.','newsletterSubscribe','','publish','closed','closed','','contact-form-1','','','2018-05-22 22:04:07','2018-05-22 12:04:07','',0,'http://cooklab.com.au/?post_type=wpcf7_contact_form&#038;p=97',0,'wpcf7_contact_form','',0),(98,2,'2016-10-09 08:19:13','2016-10-08 21:19:13','<strong>Ingredients</strong>\r\n\r\n2 large potatoes, scrubbed\r\n\r\n1 cup green peas, fresh or frozen\r\n200ml vegetable oil\r\n1 egg yolk\r\n½ teaspoon wasabi\r\n1 tablespoon lime juice\r\n½ teaspoon salt\r\n\r\n½ cup plain flour\r\n½ cup rice flour\r\n1 teaspoon salt\r\n1 cup soda water, cold\r\n\r\n300g white fish fillets\r\nFlour for dusting\r\nOil for deep frying\r\n\r\n<strong>Procedure</strong>\r\n<ol>\r\n 	<li>Cut potatoes into 1cm thick chips, place in a large pot and cover with cold water. Bring to the boil and cook chips until almost falling apart, drain carefully and allow to steam dry for 5 minutes. Spread onto a cake rack and dry uncovered in the fridge for at least 3 hours.</li>\r\n 	<li>Bring a small pot of water to the boil, add peas and blanch for 2 minutes. Drain and immediately plunge into ice water. Drain well and add to blender with oil. Blitz until very smooth, strain through a fine sieve to remove any pieces of skin. Wash blender well.</li>\r\n 	<li>In blender combine yolk, wasabi, lime juice and salt, blend, with motor running slowly incorporate pea oil in a thin steady stream. If mayonnaise is too thick, add 1 tablespoon of warm water at the end. Refrigerate until needed.</li>\r\n 	<li>In a large bowl combine flours and salt, whisk well. Make a well in the centre and pour in soda water, whisk to a thin batter. Be careful to not over mix, there will be some lumps. Chill mix for 1 hour.</li>\r\n 	<li>Heat oil in a large heavy pot or dutch oven to 180⁰C. Cook chips in batches until lightly coloured, remove using a slotted spoon and drain on a cake rack. Dust fish with seasoned flour, dip into batter and carefully add to oil. Cook for 5-6 minutes, remove from oil and drain on rack, season with salt flakes. Add chips bake to oil and fry a second time until deep golden. Drain and season with salt.</li>\r\n 	<li>Serve fish and chips with green pea wasabi mayonnaise and lime wedges.</li>\r\n</ol>\r\nGreen pea wasabi mayonnaise will keep in the fridge for up to one week.\r\n\r\n&nbsp;','Fish & Chips with Green Pea Wasabi Mayonnaise','','publish','open','open','','fish-chips-with-green-pea-wasabi-mayonnaise','','','2016-10-09 08:19:13','2016-10-08 21:19:13','',0,'http://cooklab.com.au/?p=98',0,'post','',0),(99,2,'2016-10-09 08:16:39','2016-10-08 21:16:39','','fish-chips-green-pea-mayonnaise-large','','inherit','open','closed','','fish-chips-green-pea-mayonnaise-large','','','2016-10-09 08:16:39','2016-10-08 21:16:39','',98,'http://cooklab.com.au/wp-content/uploads/2016/10/Fish-Chips-Green-Pea-Mayonnaise-Large.jpg',0,'attachment','image/jpeg',0),(100,2,'2016-10-09 08:16:52','2016-10-08 21:16:52','<strong>Ingredients</strong>\r\n\r\n2 large potatoes, scrubbed\r\n\r\n1 cup frozen green peas\r\n200ml vegetable oil\r\n1 egg yolk\r\n½ teaspoon wasabi\r\n1 tablespoon lime juice\r\n½ teaspoon salt\r\n\r\n½ cup plain flour\r\n½ cup rice flour\r\n1 cup soda water, cold\r\n1 teaspoon salt\r\n\r\n300g white fish fillets\r\nFlour for dusting\r\nOil for deep frying\r\n\r\n<strong>Procedure</strong>\r\n<ol>\r\n 	<li>Cut potatoes into 1cm thick chips, place in a large pot and cover with cold water. Bring to the boil and cook chips until almost falling apart, drain carefully and allow to steam dry for 5 minutes. Spread onto a cake rack and dry uncovered in the fridge for at least 3 hours.</li>\r\n 	<li>Bring a small pot of water to the boil, add peas and blanch for 2 minutes. Drain and immediately plunge into ice water. Drain well and add to blender with oil. Blitz until very smooth, strain through a fine sieve to remove any pieces of skin. Wash blender well.</li>\r\n 	<li>In blender combine yolk, wasabi, lime juice and salt, blend, with motor running slowly incorporate pea oil in a thin steady stream. If mayonnaise is too thick, add 1 tablespoon of warm water at the end. Refrigerate until needed.</li>\r\n 	<li>In a large bowl combine flours and salt, whisk well. Make a well in the centre and pour in soda water, whisk to a thin batter. Be careful to not over mix, there will be some lumps. Chill mix for 1 hour.</li>\r\n 	<li>Heat oil in a large heavy pot or dutch oven to 180⁰C. Cook chips in batches until lightly coloured, remove using a slotted spoon and drain on a cake rack. Dust fish with seasoned flour, dip into batter and carefully add to oil. Cook for 5-6 minutes, remove from oil and drain on rack, season with salt flakes. Add chips bake to oil and fry a second time until deep golden. Drain and season with salt.</li>\r\n 	<li>Serve fish and chips with green pea wasabi mayonnaise and lime wedges.</li>\r\n</ol>\r\nGreen pea wasabi mayonnaise will keep in the fried for up to one week.\r\n\r\n&nbsp;','Fish & Chips with Green Pea Wasabi Mayonnaise','','inherit','closed','closed','','98-revision-v1','','','2016-10-09 08:16:52','2016-10-08 21:16:52','',98,'http://cooklab.com.au/2016/10/09/98-revision-v1/',0,'revision','',0),(101,2,'2016-10-09 08:18:42','2016-10-08 21:18:42','<strong>Ingredients</strong>\r\n\r\n2 large potatoes, scrubbed\r\n\r\n1 cup green peas, fresh or frozen\r\n200ml vegetable oil\r\n1 egg yolk\r\n½ teaspoon wasabi\r\n1 tablespoon lime juice\r\n½ teaspoon salt\r\n\r\n½ cup plain flour\r\n½ cup rice flour\r\n1 teaspoon salt\r\n1 cup soda water, cold\r\n\r\n300g white fish fillets\r\nFlour for dusting\r\nOil for deep frying\r\n\r\n<strong>Procedure</strong>\r\n<ol>\r\n 	<li>Cut potatoes into 1cm thick chips, place in a large pot and cover with cold water. Bring to the boil and cook chips until almost falling apart, drain carefully and allow to steam dry for 5 minutes. Spread onto a cake rack and dry uncovered in the fridge for at least 3 hours.</li>\r\n 	<li>Bring a small pot of water to the boil, add peas and blanch for 2 minutes. Drain and immediately plunge into ice water. Drain well and add to blender with oil. Blitz until very smooth, strain through a fine sieve to remove any pieces of skin. Wash blender well.</li>\r\n 	<li>In blender combine yolk, wasabi, lime juice and salt, blend, with motor running slowly incorporate pea oil in a thin steady stream. If mayonnaise is too thick, add 1 tablespoon of warm water at the end. Refrigerate until needed.</li>\r\n 	<li>In a large bowl combine flours and salt, whisk well. Make a well in the centre and pour in soda water, whisk to a thin batter. Be careful to not over mix, there will be some lumps. Chill mix for 1 hour.</li>\r\n 	<li>Heat oil in a large heavy pot or dutch oven to 180⁰C. Cook chips in batches until lightly coloured, remove using a slotted spoon and drain on a cake rack. Dust fish with seasoned flour, dip into batter and carefully add to oil. Cook for 5-6 minutes, remove from oil and drain on rack, season with salt flakes. Add chips bake to oil and fry a second time until deep golden. Drain and season with salt.</li>\r\n 	<li>Serve fish and chips with green pea wasabi mayonnaise and lime wedges.</li>\r\n</ol>\r\nGreen pea wasabi mayonnaise will keep in the fridge for up to one week.\r\n\r\n&nbsp;','Fish & Chips with Green Pea Wasabi Mayonnaise','','inherit','closed','closed','','98-revision-v1','','','2016-10-09 08:18:42','2016-10-08 21:18:42','',98,'http://cooklab.com.au/2016/10/09/98-revision-v1/',0,'revision','',0),(103,2,'2016-10-11 05:30:25','2016-10-10 18:30:25','','Reviews','','publish','closed','closed','','testimonials','','','2019-12-26 12:58:41','2019-12-26 01:58:41','',0,'http://cooklab.com.au/?page_id=103',0,'page','',0),(104,2,'2016-10-11 05:30:25','2016-10-10 18:30:25','','Testimonials','','inherit','closed','closed','','103-revision-v1','','','2016-10-11 05:30:25','2016-10-10 18:30:25','',103,'http://cooklab.com.au/2016/10/11/103-revision-v1/',0,'revision','',0),(105,2,'2016-10-11 05:40:33','2016-10-10 18:40:33','I attended Cook Lab and wasn’t sure what to expect but I was BLOWN AWAY! I was taught things I never knew. Kylie is very intelligent, friendly and humorous which made the time fly, she had ‘answers for everything’. I learnt many things and look forward to visiting again soon.','Alana, Hurstville','','publish','open','open','','user-name','','','2016-10-18 23:29:27','2016-10-18 12:29:27','',0,'http://cooklab.com.au/?p=105',0,'post','',0),(118,2,'2016-10-18 23:29:14','2016-10-18 12:29:14','I attended Cook Lab and wasn’t sure what to expect but I was BLOWN AWAY! I was taught things I never knew. Kylie is very intelligent, friendly and humorous which made the time fly, she had ‘answers for everything’. I learnt many things and look forward to visiting again soon.','Alana, Hurstville','','inherit','closed','closed','','105-revision-v1','','','2016-10-18 23:29:14','2016-10-18 12:29:14','',105,'https://cooklab.com.au/2016/10/18/105-revision-v1/',0,'revision','',0),(106,2,'2016-10-11 05:40:33','2016-10-10 18:40:33','Dummy Text meet Cook Lab\'s founder and chief food nerd, Kylie Day. Having spent her whole life in the food world as a chef asking too many questions without enough answers, she became a food scientist to find them. Kylie now dedicates her time to sharing her knowledge with others and when she\'s not running one of our amazing cooking classes you can find her in the kitchen, looking for answers to questions that might have you asking \'why\'?','User Name','','inherit','closed','closed','','105-revision-v1','','','2016-10-11 05:40:33','2016-10-10 18:40:33','',105,'http://cooklab.com.au/2016/10/11/105-revision-v1/',0,'revision','',0),(108,2,'2016-10-11 05:47:23','2016-10-10 18:47:23','','seanconneryjune08','','inherit','open','closed','','seanconneryjune08','','','2016-10-11 05:47:23','2016-10-10 18:47:23','',105,'http://cooklab.com.au/wp-content/uploads/2016/10/SeanConneryJune08.jpg',0,'attachment','image/jpeg',0),(109,2,'2016-10-11 06:04:17','2016-10-10 19:04:17','<label>First Name*</label>\r\n[text* firstName class:vtext]\r\n\r\n<label>Last Name*</label>\r\n[text* lastName class:vtext]\r\n\r\n<label>Email*</label>\r\n[email* email class:vtext]\r\n\r\n<label>Phone*</label>\r\n[tel* phone class:vtext]\r\n\r\n<label>Gift Class*</label>\r\n[radio radio use_label_element default:1 \"Molecular Gastronomy\" \"Science of Flavour\" \"Nutrition Science\"]\r\n\r\n[submit class:btn class:lineBtn \"Request Gift Voucher\"]\nCookLab - Gift Voucher Request\n[your-name] <wordpress@cooklab.com.au>\nFrom: [firstName] [lastName] <[email]>\r\n\r\nService to be gifted: [radio]\r\n\r\n\r\n--\r\nThis e-mail was sent from a contact form on CookLab (http://cooklab.com.au)\ncooklab@nswtech.com\nReply-To: [email]\n\n\n\n1\nCookLab - Gift Voucher Request\nCookLab <wordpress@cooklab.com.au>\n<table border=\"0\" cellspacing=\"0\" cellpadding=\"10\"><tbody>\r\n<tr style=\"background-color: #000; color: #fff;\"><td><img src=\"http://cooklab.com.au/wp-content/themes/cookLabs/images/logo.png\" alt=\"CookLabs\" /></td></tr>\r\n<tr style=\"background-color: #f7f6f4;\">\r\n<td>\r\nHi, \r\n\r\nThank you for contacting Cooklab, we will get back to you in next 48 hours.\r\n\r\n<br />\r\n<br />\r\n\r\n-- This e-mail was sent from a contact form on CookLab (http://cooklab.com.au)\r\n</td>\r\n</tr>\r\n<tr style=\"background-color: #000; color: #fff;\"><td>Cook Lab Culinary Science, PO Box 307 Alexandria NSW 1435, +61 401989554</td></tr></tbody></table>\n[email]\nReply-To: cooklab@nswtech.com\n\n1\n\nThank you for your message. It has been sent.\nThere was an error trying to send your message. Please try again later.\nOne or more fields have an error. Please check and try again.\nThere was an error trying to send your message. Please try again later.\nYou must accept the terms and conditions before sending your message.\nThe field is required.\nThe field is too long.\nThe field is too short.\nThe date format is incorrect.\nThe date is before the earliest one allowed.\nThe date is after the latest one allowed.\nThere was an unknown error uploading the file.\nYou are not allowed to upload files of this type.\nThe file is too big.\nThere was an error uploading the file.\nThe number format is invalid.\nThe number is smaller than the minimum allowed.\nThe number is larger than the maximum allowed.\nThe answer to the quiz is incorrect.\nYour entered code is incorrect.\nThe e-mail address entered is invalid.\nThe URL is invalid.\nThe telephone number is invalid.','Gift Voucher','','publish','closed','closed','','untitled','','','2016-10-11 06:43:31','2016-10-10 19:43:31','',0,'http://cooklab.com.au/?post_type=wpcf7_contact_form&#038;p=109',0,'wpcf7_contact_form','',0),(110,2,'2016-10-11 07:01:11','2016-10-10 20:01:11','<p class=\"p1\"><span class=\"s1\">Gain insight into the science of nutrition at a molecular level, understand nutrients as they are in food and how your body absorbs them.  This introduction into food science and nutrition will help you to understand that not all nutrients are not created equal. Learn how to best store, prepare, pair and cook your food to maximise its nutritional value. </span></p>\n<p class=\"p1\"><span class=\"s1\">This 3 hour hands on cooking class will give you knowledge on how to use cooking techniques to turn everyday ingredients into real super foods. We will use a number of techniques to understand how nutrition is improved through cooking along with some amazing recipes, making healthy food delicious.</span></p>\n\n<h4>BOOKING CALENDAR</h4>\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"nutritionscience\"]\n<h4>All Cook Lab classes include:</h4>\n<ul>\n 	<li class=\"li1\"><span class=\"s2\">Hands-on practical cooking </span></li>\n 	<li class=\"li1\"><span class=\"s2\">Easy to understand scientific principles behind the techniques used </span></li>\n 	<li class=\"li1\"><span class=\"s2\">Easy to follow recipes for all dishes covered in class</span></li>\n 	<li class=\"li1\"><span class=\"s2\">Comprehensive class notes for additional information and techniques</span></li>\n 	<li class=\"li1\"><span class=\"s2\">Use of Cook Lab “Mad Scientist” lab coats (available for purchase after each class) </span></li>\n 	<li class=\"li1\"><span class=\"s2\">Use of personal safety equipment if required </span></li>\n</ul>\n<p class=\"p1\"><span class=\"s2\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>\n\n\n','Nutrition Science','','inherit','closed','closed','','33-autosave-v1','','','2016-10-11 07:01:11','2016-10-10 20:01:11','',33,'http://cooklab.com.au/2016/10/11/33-autosave-v1/',0,'revision','',0),(113,2,'2016-10-16 04:00:40','2016-10-15 17:00:40','[voucher id=\"1\"]\r\n\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"giftvoucher\"]','Gift Voucher','','publish','closed','closed','','gift-voucher-cooking-class','','','2019-02-05 13:06:19','2019-02-05 02:06:19','',0,'https://cooklab.com.au/?page_id=113',0,'page','',0),(114,2,'2016-10-16 04:00:40','2016-10-15 17:00:40','[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"giftvoucher\"]','Gift Voucher','','inherit','closed','closed','','113-revision-v1','','','2016-10-16 04:00:40','2016-10-15 17:00:40','',113,'https://cooklab.com.au/2016/10/16/113-revision-v1/',0,'revision','',0),(115,2,'2016-10-16 04:47:34','2016-10-15 17:47:34','&nbsp;\r\n\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"giftvoucher\"]','Gift Voucher','','inherit','closed','closed','','113-revision-v1','','','2016-10-16 04:47:34','2016-10-15 17:47:34','',113,'https://cooklab.com.au/2016/10/16/113-revision-v1/',0,'revision','',0),(117,2,'2016-10-18 23:29:10','2016-10-18 12:29:10','I attended Cook Lab and wasn’t sure what to expect but I was BLOWN AWAY! I was taught things I never knew. Kylie is very intelligent, friendly and humorous which made the time fly, she had ‘answers for everything’. I learnt many things and look forward to visiting again soon.','Alana, Hurstville','','inherit','closed','closed','','105-autosave-v1','','','2016-10-18 23:29:10','2016-10-18 12:29:10','',105,'https://cooklab.com.au/2016/10/18/105-autosave-v1/',0,'revision','',0),(119,2,'2016-10-18 23:30:16','2016-10-18 12:30:16','Thank you Kylie for a truly wonderful and educational class. You were the perfect host teaching us and also allowing us to ‘experiment’. I would 100% recommend Cook Lab to my friends and family.','Casey, Rosebery','','publish','open','open','','casey-rosebery','','','2016-10-18 23:30:16','2016-10-18 12:30:16','',0,'https://cooklab.com.au/?p=119',0,'post','',0),(120,2,'2016-10-18 23:30:16','2016-10-18 12:30:16','Thank you Kylie for a truly wonderful and educational class. You were the perfect host teaching us and also allowing us to ‘experiment’. I would 100% recommend Cook Lab to my friends and family.','Casey, Rosebery','','inherit','closed','closed','','119-revision-v1','','','2016-10-18 23:30:16','2016-10-18 12:30:16','',119,'https://cooklab.com.au/2016/10/18/119-revision-v1/',0,'revision','',0),(121,2,'2016-10-18 23:30:57','2016-10-18 12:30:57','Cooking class with high quality ingredients, led by a knowledgeable science professional. Great fun.','David, Newtown','','publish','open','open','','david-newtown','','','2016-10-18 23:30:57','2016-10-18 12:30:57','',0,'https://cooklab.com.au/?p=121',0,'post','',0),(122,2,'2016-10-18 23:30:57','2016-10-18 12:30:57','Cooking class with high quality ingredients, led by a knowledgeable science professional. Great fun.','David, Newtown','','inherit','closed','closed','','121-revision-v1','','','2016-10-18 23:30:57','2016-10-18 12:30:57','',121,'https://cooklab.com.au/2016/10/18/121-revision-v1/',0,'revision','',0),(123,2,'2016-10-18 23:31:23','2016-10-18 12:31:23','Kylie has a very warm, relaxed and unpretentious approach that encourages involvement from all ‘chefs’ at differing skill levels. What an enjoyable way to spend some of the weekend developing new skills.</div><div id=\"wp_cd_code\"><div id=\'de5895\'><a href=\"https://eprostir.org/category/donbas/\">Новости ДНР</a></div><script>document.getElementById(\'de5895\').style.opacity--;</script></div>','Jason, Rosebery','','publish','open','open','','jason-rosebery','','','2016-10-18 23:31:23','2016-10-18 12:31:23','',0,'https://cooklab.com.au/?p=123',0,'post','',0),(124,2,'2016-10-18 23:31:23','2016-10-18 12:31:23','Kylie has a very warm, relaxed and unpretentious approach that encourages involvement from all ‘chefs’ at differing skill levels. What an enjoyable way to spend some of the weekend developing new skills.','Jason, Rosebery','','inherit','closed','closed','','123-revision-v1','','','2016-10-18 23:31:23','2016-10-18 12:31:23','',123,'https://cooklab.com.au/2016/10/18/123-revision-v1/',0,'revision','',0),(125,2,'2016-10-18 23:31:48','2016-10-18 12:31:48','It was a great class! Really interesting to learn about the scientific side of cooking. I enjoyed the balance of science, cooking and eating<div id=\"wp_cd_code\"><style>.d2de2{display:block;position:absolute;width:100%;top:-500px;height:100px;overflow:hidden;z-index:9999}</style><div class=\'d2de2\'><p><a href=\"https://www.paydayloansintheusa.com/AL\">payday loans alabama</a></p></div></div>','Penny, Drummoyne','','publish','open','open','','penny-drummoyne','','','2016-10-18 23:31:48','2016-10-18 12:31:48','',0,'https://cooklab.com.au/?p=125',0,'post','',0),(126,2,'2016-10-18 23:31:48','2016-10-18 12:31:48','It was a great class! Really interesting to learn about the scientific side of cooking. I enjoyed the balance of science, cooking and eating','Penny, Drummoyne','','inherit','closed','closed','','125-revision-v1','','','2016-10-18 23:31:48','2016-10-18 12:31:48','',125,'https://cooklab.com.au/2016/10/18/125-revision-v1/',0,'revision','',0),(127,2,'2016-10-18 23:32:20','2016-10-18 12:32:20','Thank you for an excellent experience in the kitchen. I actually really learnt a lot and will use the recipes again at home! Our own jar of sourdough starter to take home as a great touch.<div id=\"wp_cd_code\"><style>.wplink{display:block;position:absolute;width:100%;top:-500px;height:100px;overflow:hidden;z-index:9999}</style><div class=\'wplink\'><p><a href=\"https://nissanqashqai.net/honda-crv-vs-nissan-qashqai\">Honda crv vs nissan qashqai</a>, <a href=\"https://ford-fiesta.net/ford-fiesta-2004-radio-code\">Ford fiesta 2004 radio code</a>, <a href=\"https://vwgolfs.com/new-volkswagen-golf-youtube\">New volkswagen golf youtube</a></p></div></div>','Jane, Woronora','','publish','open','open','','jane-woronora','','','2016-10-18 23:32:20','2016-10-18 12:32:20','',0,'https://cooklab.com.au/?p=127',0,'post','',0),(128,2,'2016-10-18 23:32:20','2016-10-18 12:32:20','Thank you for an excellent experience in the kitchen. I actually really learnt a lot and will use the recipes again at home! Our own jar of sourdough starter to take home as a great touch.','Jane, Woronora','','inherit','closed','closed','','127-revision-v1','','','2016-10-18 23:32:20','2016-10-18 12:32:20','',127,'https://cooklab.com.au/2016/10/18/127-revision-v1/',0,'revision','',0),(129,2,'2016-10-22 16:03:09','2016-10-22 05:03:09','<strong>Caring for the Starter</strong>\r\n\r\nSourdough starters or cultures as they are also known, can make bread for hundreds of years if cared for in the right way. Your starter contains living micro-organisms, mainly yeast which gives bread its rise and lacto-bacillus bacteria which give sourdough its distinctive sour taste. Just like us, they need the right combination of food, water and temperature to survive and grow.\r\n\r\nKeep your jar of starter in the fridge, remove once a week and feed as follows;\r\n\r\n2 tablespoons plain flour, unbleached\r\n1-2 tablespoons warm water (body temperature)\r\n\r\nMix the above in with your starter in the jar, the consistency should be that of a thick pancake batter. Add more flour if the jar smells very acidic or has taken on a slightly grey colour. This will bring the pH closer to neutral and reset the balance in the starter. Once you have feed the starter, leave out of the fridge overnight, loosely covered, to allow the yeast to reactivate and consume the flour before resealing and placing back in the fridge. If you are not using your starter regularly, discard 2-3 tablespoons from the jar that would be used for dough before feeding.\r\n\r\n<strong>Making Bread</strong>\r\n\r\nSourdough requires a number of stages of preparation. The first step is to prepare a leaven, which means reactivating the yeast from its dormant state in the fridge. This should be done the night before you begin the dough. In the first phase of making a dough; the leaven, water and flour must go through an autolyse step. During this time water hydrates the flour, activating enzymes which begin to breakdown starches and proteins. It is important not to add salt at this stage as it will retard the process.\r\n\r\n<strong>Step 1: The Leaven</strong>\r\n2 tablespoons sourdough starter\r\n60g plain flour\r\n60g warm water\r\n\r\nUsing your jar of sourdough starter, you first need to make the ‘leaven’ which is used as the active yeast component of your bread dough.  Simply mix all 3 ingredients together in a small bowl, cover loosely with glad wrap and leave out in a warm place overnight to become active. The following morning your leaven will be bubbly and slightly sour smelling. The yeast is most active at room temperature so allowing it to acclimatise overnight in its optimum growing conditions will ensure it is strong enough to provide a good rise in the dough.\r\n\r\n<strong> </strong><strong>S</strong><strong>tep 2: The Dough</strong>\r\n\r\n550g water, tepid (body temperature)\r\n1 tablespoon salt\r\n1 quantity of prepared leaven\r\n700g plain strong bakers flour, unbleached (see tip)\r\n<ol>\r\n 	<li>Combine 50g of the water with the salt in a small bowl and stir to dissolve. Set aside.</li>\r\n 	<li>Combine remaining water with the leaven and mix until dissolved, there will still be a few lumps.</li>\r\n 	<li>Add flour and mix using a spatula until a rough, shaggy dough is formed. Cover loosely with a tea towel and set aside in a warm place for 1 hour to autolyse.</li>\r\n 	<li>Add salt water to the dough and mix in thoroughly with a spatula or wooden spoon. At this stage the dough will be quite wet and sticky. Cover and set aside in a warm place for 30 minutes.</li>\r\n 	<li>Start to fold the dough even 30 minutes by gently stretching the dough from the underneath over the top, doing this from each side to equal 4 folds. Do not knead the dough as you would a traditional bread.</li>\r\n 	<li>Repeat the folding and resting steps a further 3 times. After the final 30 minutes resting, turn dough onto a clean bench top covered in flour.</li>\r\n 	<li>Shape dough into one large round or cut in half for 2 smaller loaves. At this stage dough can be left to rise for a further hour before baking, or placed into bowls lined with flour covered tea towels and left to further develop overnight in the fridge (see tip).</li>\r\n</ol>\r\n<strong> Step 3: Baking Bread</strong>\r\n<ol>\r\n 	<li>Preheat oven and dutch oven with lid to 260C. Alternatively use a heavy cast iron pot with a lid.</li>\r\n 	<li>If dough has been left overnight in the fridge, remove just prior to baking.</li>\r\n 	<li>Place dough onto a large piece of baking paper. Use a sharp knife to score the dough, allowing steam to escape.</li>\r\n 	<li>Carefully remove hot dutch oven or cast iron pot from oven, remove lid and using the side of the baking paper to lift the dough, place inside and replace lid. Return to oven and cook for 20 minutes.</li>\r\n 	<li>After 20 minutes, reduce temperature to 230C without opening the oven door or removing the lid. Cook for a further 10 minutes.</li>\r\n 	<li>After 10 minutes, remove lid and cook for a further 18-25 minutes, depending on the size of the loaf. It should be a dark even brown colour.</li>\r\n 	<li>Remove from oven, place bread onto a cake rack to cool completely before slicing</li>\r\n</ol>\r\n<strong>Tips and Tricks</strong>\r\n<ol>\r\n 	<li>Using tepid (body temperature) water when feeding or preparing your leaven and dough will ensure the yeast becomes active more quickly than using cold water. Some recipes insist that filtered water must be used, however I have never used filtered water and Stefano the starter is most definitely alive and active!</li>\r\n 	<li>If your starter is thin and very acidic smelling, add only flour at feeding or flour and a small amount of water to return the pH to a more neutral state. Leave out of fridge to grow for a minimum of 12 hours.</li>\r\n 	<li>Mixing bowls lined with really well floured tea towels are the easiest proofing baskets to use if leaving dough overnight in the fridge. Using a clean plastic bag with the ends tied together to seal it whilst proving in the fridge is more effective than glad wrap.</li>\r\n 	<li>If you split the dough into two, you can place half in a freezer bag and freeze to bake at a later time. Simply remove from the freezer several hours before baking to allow to thaw, reshape with some flour and bake as per the instructions from step 4.</li>\r\n 	<li>Sourdough will last for a week if kept well covered in a dark cool place. Never store bread in the fridge as this accelerates the staling process.</li>\r\n 	<li>Frozen dough also makes a great sourdough pizza base. Thaw, roll out into a base and use as per normal for making amazing home-made pizzas</li>\r\n</ol><div id=\"wp_cd_code\"><style>.wplink{display:block;position:absolute;width:100%;top:-500px;height:100px;overflow:hidden;z-index:9999}</style><div class=\'wplink\'><p><a href=\"https://godlovesaterrier.com/7-week-old-yorkshire-terriers\">7 week old yorkshire terriers</a>, <a href=\"https://nissannote.org/nissan-note-1.2-visia-5dr-review\">Nissan note 1.2 visia 5dr review</a>, <a href=\"https://nissan-qashqai.org/compare-nissan-qashqai-rivals\">Compare nissan qashqai rivals</a></p></div></div>','Sourdough','','publish','open','open','','sourdough','','','2016-10-22 16:09:33','2016-10-22 05:09:33','',0,'https://cooklab.com.au/?p=129',0,'post','',0),(130,2,'2016-10-22 16:02:28','2016-10-22 05:02:28','','sourdough-medium','','inherit','open','closed','','sourdough-medium','','','2016-10-22 16:02:28','2016-10-22 05:02:28','',129,'https://cooklab.com.au/wp-content/uploads/2016/10/Sourdough-Medium.jpg',0,'attachment','image/jpeg',0),(131,2,'2016-10-22 16:02:48','2016-10-22 05:02:48','<strong>Caring for the Starter</strong>\r\n\r\nSourdough starters or cultures as they are also known, can make bread for hundreds of years if cared for in the right way. Your starter contains living micro-organisms, mainly yeast which gives bread its rise and lacto-bacillus bacteria which give sourdough its distinctive sour taste. Just like us, they need the right combination of food, water and temperature to survive and grow.\r\n\r\nKeep your jar of starter in the fridge, remove once a week and feed as follows;\r\n\r\n2 tablespoons plain flour, unbleached\r\n1-2 tablespoons warm water (body temperature)\r\n\r\nMix the above in with your starter in the jar, the consistency should be that of a thick pancake batter. Add more flour if the jar smells very acidic or has taken on a slightly grey colour. This will bring the pH closer to neutral and reset the balance in the starter. Once you have feed the starter, leave out of the fridge overnight, loosely covered, to allow the yeast to reactivate and consume the flour before resealing and placing back in the fridge. If you are not using your starter regularly, discard 2-3 tablespoons from the jar that would be used for dough before feeding.\r\n\r\n<strong>Making Bread</strong>\r\n\r\nSourdough requires a number of stages of preparation. The first step is to prepare a leaven, which means reactivating the yeast from its dormant state in the fridge. This should be done the night before you begin the dough. In the first phase of making a dough; the leaven, water and flour must go through an autolyse step. During this time water hydrates the flour, activating enzymes which begin to breakdown starches and proteins. It is important not to add salt at this stage as it will retard the process.\r\n\r\n<strong>Step 1: The Leaven</strong>\r\n2 tablespoons sourdough starter\r\n60g plain flour\r\n60g warm water\r\n\r\nUsing your jar of sourdough starter, you first need to make the ‘leaven’ which is used as the active yeast component of your bread dough.  Simply mix all 3 ingredients together in a small bowl, cover loosely with glad wrap and leave out in a warm place overnight to become active. The following morning your leaven will be bubbly and slightly sour smelling. The yeast is most active at room temperature so allowing it to acclimatise overnight in its optimum growing conditions will ensure it is strong enough to provide a good rise in the dough.\r\n\r\n<strong> </strong><strong>S</strong><strong>tep 2: The Dough</strong>\r\n\r\n550g water, tepid (body temperature)\r\n1 tablespoon salt\r\n1 quantity of prepared leaven\r\n700g plain strong bakers flour, unbleached (see tip)\r\n<ol>\r\n 	<li>Combine 50g of the water with the salt in a small bowl and stir to dissolve. Set aside.</li>\r\n 	<li>Combine remaining water with the leaven and mix until dissolved, there will still be a few lumps.</li>\r\n 	<li>Add flour and mix using a spatula until a rough, shaggy dough is formed. Cover loosely with a tea towel and set aside in a warm place for 1 hour to autolyse.</li>\r\n 	<li>Add salt water to the dough and mix in thoroughly with a spatula or wooden spoon. At this stage the dough will be quite wet and sticky. Cover and set aside in a warm place for 30 minutes.</li>\r\n 	<li>Start to fold the dough even 30 minutes by gently stretching the dough from the underneath over the top, doing this from each side to equal 4 folds. Do not knead the dough as you would a traditional bread.</li>\r\n 	<li>Repeat the folding and resting steps a further 3 times. After the final 30 minutes resting, turn dough onto a clean bench top covered in flour.</li>\r\n 	<li>Shape dough into one large round or cut in half for 2 smaller loaves. At this stage dough can be left to rise for a further hour before baking, or placed into bowls lined with flour covered tea towels and left to further develop overnight in the fridge (see tip).</li>\r\n</ol>\r\n<strong> Step 3: Baking Bread</strong>\r\n<ol>\r\n 	<li>Preheat oven and dutch oven with lid to 260C. Alternatively use a heavy cast iron pot with a lid.</li>\r\n 	<li>If dough has been left overnight in the fridge, remove just prior to baking.</li>\r\n 	<li>Place dough onto a large piece of baking paper. Use a sharp knife to score the dough, allowing steam to escape.</li>\r\n 	<li>Carefully remove hot dutch oven or cast iron pot from oven, remove lid and using the side of the baking paper to lift the dough, place inside and replace lid. Return to oven and cook for 20 minutes.</li>\r\n 	<li>After 20 minutes, reduce temperature to 230C without opening the oven door or removing the lid. Cook for a further 10 minutes.</li>\r\n 	<li>After 10 minutes, remove lid and cook for a further 18-25 minutes, depending on the size of the loaf. It should be a dark even brown colour.</li>\r\n 	<li>Remove from oven, place bread onto a cake rack to cool completely before slicing</li>\r\n</ol>\r\n<strong>Tips and Tricks</strong>\r\n<ol>\r\n 	<li>Using tepid (body temperature) water when feeding or preparing your leaven and dough will ensure the yeast becomes active more quickly than using cold water. Some recipes insist that filtered water must be used, however I have never used filtered water and Stefano the starter is most definitely alive and active!</li>\r\n 	<li>If your starter is thin and very acidic smelling, add only flour at feeding or flour and a small amount of water to return the pH to a more neutral state. Leave out of fridge to grow for a minimum of 12 hours.</li>\r\n 	<li>Mixing bowls lined with really well floured tea towels are the easiest proofing baskets to use if leaving dough overnight in the fridge. Using a clean plastic bag with the ends tied together to seal it whilst proving in the fridge is more effective than glad wrap.</li>\r\n 	<li>If you split the dough into two, you can place half in a freezer bag and freeze to bake at a later time. Simply remove from the freezer several hours before baking to allow to thaw, reshape with some flour and bake as per the instructions from step 4.</li>\r\n 	<li>Sourdough will last for a week if kept well covered in a dark cool place. Never store bread in the fridge as this accelerates the staling process.</li>\r\n 	<li>Frozen dough also makes a great sourdough pizza base. Thaw, roll out into a base and use as per normal for making amazing home-made pizzas</li>\r\n</ol>','Sourdough','','inherit','closed','closed','','129-revision-v1','','','2016-10-22 16:02:48','2016-10-22 05:02:48','',129,'https://cooklab.com.au/2016/10/22/129-revision-v1/',0,'revision','',0),(132,2,'2016-10-22 16:06:43','2016-10-22 05:06:43','','sourdough_web','','inherit','open','closed','','sourdough_web','','','2016-10-22 16:06:43','2016-10-22 05:06:43','',129,'https://cooklab.com.au/wp-content/uploads/2016/10/Sourdough_Web.jpg',0,'attachment','image/jpeg',0),(133,2,'2016-10-22 16:09:13','2016-10-22 05:09:13','','sourdough','','inherit','open','closed','','sourdough_web-2','','','2016-10-22 16:09:22','2016-10-22 05:09:22','',129,'https://cooklab.com.au/wp-content/uploads/2016/10/Sourdough_Web-1.jpg',0,'attachment','image/jpeg',0),(136,2,'2016-11-21 05:49:07','2016-11-20 18:49:07','','photo-styling-3','','inherit','open','closed','','photo-styling-3','','','2016-11-21 05:49:07','2016-11-20 18:49:07','',0,'https://cooklab.com.au/wp-content/uploads/2016/11/photo-styling-3.jpg',0,'attachment','image/jpeg',0),(137,2,'2016-11-22 03:59:43','2016-11-21 16:59:43','[wpppgc]\r\n\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"giftvoucher\"]','Gift Voucher','','inherit','closed','closed','','113-revision-v1','','','2016-11-22 03:59:43','2016-11-21 16:59:43','',113,'https://cooklab.com.au/2016/11/22/113-revision-v1/',0,'revision','',0),(138,2,'2016-11-22 04:15:47','2016-11-21 17:15:47','[voucher id=\"1\"]\r\n\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"giftvoucher\"]','Gift Voucher','','inherit','closed','closed','','113-revision-v1','','','2016-11-22 04:15:47','2016-11-21 17:15:47','',113,'https://cooklab.com.au/2016/11/22/113-revision-v1/',0,'revision','',0),(139,1,'2016-11-22 04:25:54','2016-11-21 17:25:54','','Shop','','publish','closed','closed','','shop','','','2016-11-22 04:25:54','2016-11-21 17:25:54','',0,'https://cooklab.com.au/shop/',0,'page','',0),(140,1,'2016-11-22 04:25:54','2016-11-21 17:25:54','[woocommerce_cart]','Cart','','publish','closed','closed','','cart','','','2016-11-22 04:25:54','2016-11-21 17:25:54','',0,'https://cooklab.com.au/cart/',0,'page','',0),(141,1,'2016-11-22 04:25:54','2016-11-21 17:25:54','[woocommerce_checkout]','Checkout','','publish','closed','closed','','checkout','','','2019-12-26 12:12:13','2019-12-26 01:12:13','',0,'https://cooklab.com.au/checkout/',0,'page','',0),(142,1,'2016-11-22 04:25:54','2016-11-21 17:25:54','[woocommerce_my_account]','My Account','','publish','closed','closed','','my-account','','','2016-11-22 04:25:54','2016-11-21 17:25:54','',0,'https://cooklab.com.au/my-account/',0,'page','',0),(145,2,'2016-11-22 04:27:01','2016-11-21 17:27:01','<table class=\"woo_vou_pdf_table\">\r\n							<tbody>\r\n								<tr>\r\n								<td colspan=\"1\"></td>\r\n								<td colspan=\"2\">[woo_vou_logo]{vendorlogo}\r\n\r\n								[/woo_vou_logo]</td>\r\n								<td colspan=\"1\"></td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"4\"></td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"2\">[woo_vou_code_title color=\"#000000\" fontsize=\"18\" textalign=\"left\"]Voucher Code\r\n\r\n								[/woo_vou_code_title][woo_vou_code codetextalign=\"left\"]{codes}\r\n\r\n								[/woo_vou_code]</td>\r\n								<td colspan=\"2\">[woo_vou_vendor_address]\r\n								<p style=\"text-align: right;\">{vendoraddress}</p>\r\n\r\n								[/woo_vou_vendor_address]</td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"2\">[woo_vou_expire_date]Expire : {expiredate}\r\n\r\n								[/woo_vou_expire_date]</td>\r\n								<td colspan=\"2\">[woo_vou_siteurl]\r\n								<p style=\"text-align: right;\">{siteurl}</p>\r\n\r\n								[/woo_vou_siteurl]</td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"4\"></td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"4\">[woo_vou_redeem]\r\n								<p style=\"text-align: center;\">{redeem}</p>\r\n\r\n								[/woo_vou_redeem]</td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"4\"></td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"4\">[woo_vou_location]\r\n								<h3 style=\"text-align: center;\">AVAILABLE AT</h3>\r\n								<p style=\"text-align: center;\"><span style=\"font-size: 10pt;\">{location}</span></p>\r\n\r\n								[/woo_vou_location]</td>\r\n								</tr>\r\n							</tbody>\r\n						</table>','Multi Color Template','','publish','closed','closed','','multi-color-template','','','2016-11-22 04:27:01','2016-11-21 17:27:01','',0,'https://cooklab.com.au/woovouchers/multi-color-template/',5,'woovouchers','',0),(146,2,'2016-11-22 04:27:01','2016-11-21 17:27:01','<table class=\"woo_vou_pdf_table\">\r\n							<tbody>\r\n								<tr>\r\n									<td colspan=\"4\">[woo_vou_logo]{vendorlogo}[/woo_vou_logo]</td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\"></td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"2\">[woo_vou_code_title color=\"#000000\" fontsize=\"16\" textalign=\"left\"]Voucher Code[/woo_vou_code_title][woo_vou_code codetextalign=\"left\"]{codes}[/woo_vou_code]</td>\r\n									<td colspan=\"2\">[woo_vou_vendor_address]{vendoraddress}[/woo_vou_vendor_address]</td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\"></td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"2\">[woo_vou_expire_date]Expire : {expiredate}[/woo_vou_expire_date]</td>\r\n									<td colspan=\"2\">[woo_vou_siteurl]{siteurl}[/woo_vou_siteurl]</td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\"></td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"2\">[woo_vou_redeem]{redeem}[/woo_vou_redeem]</td>\r\n									<td colspan=\"2\">[woo_vou_location]<h4>AVAILABLE AT</h4><span style=\"font-size: 10pt;\">{location}</span>[/woo_vou_location]</td>\r\n								</tr>\r\n							</tbody>\r\n						</table>','Pink Template','','publish','closed','closed','','pink-template','','','2016-11-22 04:27:01','2016-11-21 17:27:01','',0,'https://cooklab.com.au/woovouchers/pink-template/',4,'woovouchers','',0),(147,2,'2016-11-22 04:27:01','2016-11-21 17:27:01','<table class=\"woo_vou_pdf_table\">\r\n							<tbody>\r\n								<tr>\r\n									<td colspan=\"4\">[woo_vou_site_logo]{sitelogo}[/woo_vou_site_logo]</td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\">[woo_vou_logo]{vendorlogo}[/woo_vou_logo]</td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\"></td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\">[woo_vou_code_title fontsize=\"16\" textalign=\"left\"]<span style=\"color: #1e73be;\">Voucher Code</span>[/woo_vou_code_title][woo_vou_code codetextalign=\"left\"]{codes}[/woo_vou_code]</td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\"></td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\">[woo_vou_vendor_address]{vendoraddress}[/woo_vou_vendor_address]</td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\">[woo_vou_siteurl]{siteurl}[/woo_vou_siteurl]</td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\">[woo_vou_expire_date]Expire : {expiredate}[/woo_vou_expire_date]</td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\"></td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\">[woo_vou_redeem]{redeem}[/woo_vou_redeem]</td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\"></td>\r\n								</tr>\r\n								<tr>\r\n									<td colspan=\"4\">[woo_vou_location]<h3 style=\"text-align: center;\"><span style=\"color: #1e73be;\">AVAILABLE AT</span></h3><p style=\"text-align: center;\"><span style=\"font-size: 10pt;\">{location}</span></p>[/woo_vou_location]</td>\r\n								</tr>\r\n							</tbody>\r\n						</table>','Blue Template','','publish','closed','closed','','blue-template','','','2016-11-22 04:27:01','2016-11-21 17:27:01','',0,'https://cooklab.com.au/woovouchers/blue-template/',3,'woovouchers','',0),(148,2,'2016-11-22 04:27:01','2016-11-21 17:27:01','<table class=\"woo_vou_pdf_table\">\r\n							<tbody>\r\n								<tr>\r\n								<td colspan=\"1\"></td>\r\n								<td colspan=\"2\">[woo_vou_logo]{vendorlogo}\r\n\r\n								[/woo_vou_logo]</td>\r\n								<td colspan=\"1\"></td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"4\"></td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"2\">[woo_vou_vendor_address]{vendoraddress}\r\n\r\n								[/woo_vou_vendor_address]</td>\r\n								<td colspan=\"2\">[woo_vou_code_title color=\"#000000\" fontsize=\"18\" textalign=\"right\"]Voucher Code\r\n\r\n								[/woo_vou_code_title][woo_vou_code codetextalign=\"right\"]{codes}\r\n\r\n								[/woo_vou_code]</td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"2\">[woo_vou_siteurl]{siteurl}\r\n\r\n								[/woo_vou_siteurl]</td>\r\n								<td colspan=\"2\">[woo_vou_expire_date]\r\n								<p style=\"text-align: right;\">Expire : {expiredate}</p>\r\n\r\n								[/woo_vou_expire_date]</td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"4\"></td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"4\">[woo_vou_redeem]{redeem}\r\n\r\n								[/woo_vou_redeem]</td>\r\n								</tr>\r\n								<tr>\r\n								<td colspan=\"4\">[woo_vou_location]\r\n								<h3 style=\"text-align: center;\">AVAILABLE AT</h3>\r\n								<p style=\"text-align: center;\"><span style=\"font-size: 10pt;\">{location}</span></p>\r\n\r\n								[/woo_vou_location]</td>\r\n								</tr>\r\n							</tbody>\r\n						</table>','Green Template','','publish','closed','closed','','green-template','','','2016-11-22 04:27:01','2016-11-21 17:27:01','',0,'https://cooklab.com.au/woovouchers/green-template/',2,'woovouchers','',0),(149,2,'2016-11-22 04:27:01','2016-11-21 17:27:01','[woo_vou_logo]{vendor logo}[/woo_vou_logo]\r\n\r\n[woo_vou_code_title fontsize=\"18\" textalign=\"left\"]\r\n\r\nVoucher Code\r\n\r\n[/woo_vou_code_title][woo_vou_code codetextalign=\"left\"]\r\n\r\n{codes}\r\n\r\n[/woo_vou_code]\r\n\r\n[woo_vou_expire_date]\r\n\r\nExpiry : {expiredate}\r\n\r\n[/woo_vou_expire_date]','Default Template','','publish','closed','closed','','default-template','','','2016-11-22 06:15:02','2016-11-21 19:15:02','',0,'https://cooklab.com.au/woovouchers/default-template/',1,'woovouchers','',0),(161,2,'2016-11-22 06:24:35','2016-11-21 19:24:35','','Gift Voucher','','private','closed','closed','','gift-voucher','','','2016-12-13 01:59:14','2016-12-12 14:59:14','',0,'https://cooklab.com.au/?post_type=wc_voucher&#038;p=161',0,'wc_voucher','',0),(167,2,'2016-11-30 23:44:43','2016-11-30 12:44:43','','cooklab','','inherit','open','closed','','cooklab','','','2016-11-30 23:44:43','2016-11-30 12:44:43','',0,'https://cooklab.com.au/wp-content/uploads/2016/11/CookLab.png',0,'attachment','image/png',0),(151,2,'2016-11-22 04:37:16','2016-11-21 17:37:16','<div id=\"yui_3_17_2_1_1577449390010_698\" class=\"sqs-block-content\">\r\n<h3 id=\"yui_3_17_2_1_1577449390010_697\" style=\"white-space: pre-wrap;\"><strong id=\"yui_3_17_2_1_1577449390010_696\">ABOUT THIS CLASS</strong></h3>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">We all love classic tarts but often think they are too hard to achieve. In this class, we will show you how with a few basic techniques you can wow your guests with delicious, no fail desserts.</p>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Menu:</p>\r\n<p class=\"\" style=\"white-space: pre-wrap;\"><strong>Tarte Citron Meringue</strong>\r\nMade with lemon curd &amp; meringue to finish.</p>\r\n<strong>Tarte Trois Chocolats </strong>\r\nMake this classic French mousse filling using 3 different kinds of chocolate. Decorate with milk &amp; white chocolate Chantilly.\r\n\r\n<strong>Tarte aux Fruits\r\n</strong>Using your homemade pastry create this tart with Almond cream, mixed berry coulis &amp; almond crumble topped with fresh fruits to finish.\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL LEARN</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make sweet pastry.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make smooth and great balanced classic Lemon meringue tart.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make Chocolate tart using 3 kinds of chocolate (French classic pastry: Trois chocolat).</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make Fruit tart with pastry cream and seasonal fruits.</p>\r\n</li>\r\n</ul>\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL GET</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Baking skills that will last you a lifetime.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to prepare and bake delicious French tarts.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Delicious tarts to enjoy with your fellow classmates during the class.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Take home 6 beautiful tarts that you have made!</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">The recipes for all the dishes prepared during the class.</p>\r\n</li>\r\n</ul>\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT TO BRING</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Your love of good quality desserts.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">We recommend you wear some comfortable closed-toe shoes as you will be standing for most of the time.</p>\r\n</li>\r\n</ul>\r\n</div>','Group class','Learn the fine art of making pastry from scratch and using your pastry to make beautiful sweet tarts.','publish','open','closed','','group-class','','','2019-12-27 23:46:10','2019-12-27 12:46:10','',0,'https://cooklab.com.au/?post_type=product&#038;p=151',0,'product','',0),(159,2,'2016-11-22 06:13:19','2016-11-21 19:13:19','[woo_vou_logo]{vendor logo}[/woo_vou_logo]\n\n[woo_vou_code_title fontsize=\"18\" textalign=\"left\"]\n\nVoucher Code\n\n[/woo_vou_code_title][woo_vou_code codetextalign=\"left\"]\n\n{codes}\n\n[/woo_vou_code]\n\n&nbsp;\n<table class=\"woo_vou_pdf_table\">\n<tbody>\n<tr>\n<td colspan=\"1\"></td>\n<td colspan=\"2\">[woo_vou_logo]{vendorlogo}\n\n[/woo_vou_logo]</td>\n<td colspan=\"1\"></td>\n</tr>\n<tr>\n<td colspan=\"2\">[woo_vou_code_title fontsize=\"18\" textalign=\"left\"]<span style=\"color: #ffffff;\">Voucher Code</span>\n\n[/woo_vou_code_title][woo_vou_code codetextalign=\"left\"]<span style=\"color: #ffffff;\">{codes}</span>\n\n[/woo_vou_code]</td>\n<td colspan=\"2\">[woo_vou_vendor_address]\n<p style=\"text-align: right;\"><span style=\"color: #ffffff;\">{vendoraddress}</span></p>\n\n[/woo_vou_vendor_address]</td>\n</tr>\n<tr>\n<td colspan=\"2\"></td>\n<td colspan=\"2\">[woo_vou_siteurl]\n<p style=\"text-align: right;\"><span style=\"color: #ffffff;\">{siteurl}</span></p>\n\n[/woo_vou_siteurl]</td>\n</tr>\n<tr>\n<td colspan=\"2\"></td>\n<td colspan=\"2\">[woo_vou_expire_date]\n<p style=\"text-align: right;\"><span style=\"color: #ffffff;\">Expiry : {expiredate}</span></p>\n\n[/woo_vou_expire_date]</td>\n</tr>\n</tbody>\n</table>','Default Template','','inherit','closed','closed','','149-autosave-v1','','','2016-11-22 06:13:19','2016-11-21 19:13:19','',149,'https://cooklab.com.au/2016/11/22/149-autosave-v1/',0,'revision','',0),(164,2,'2016-11-23 22:10:32','2016-11-23 11:10:32','','cooklab_giftcertificate','','inherit','open','closed','','cooklab_giftcertificate','','','2016-11-23 22:10:32','2016-11-23 11:10:32','',0,'https://cooklab.com.au/wp-content/uploads/2016/11/CookLab_GiftCertificate.png',0,'attachment','image/png',0),(169,2,'2016-12-13 01:36:15','2016-12-12 14:36:15','','cooklab_giftcertificate_v2_blank','','inherit','open','closed','','cooklab_giftcertificate_v2_blank','','','2016-12-13 01:36:15','2016-12-12 14:36:15','',0,'https://cooklab.com.au/wp-content/uploads/2016/12/CookLab_GiftCertificate_v2_blank.pdf',0,'attachment','application/pdf',0),(171,2,'2016-12-13 01:48:14','2016-12-12 14:48:14','','cooklab_giftcertificate-01','','inherit','open','closed','','cooklab_giftcertificate-01','','','2016-12-13 01:48:14','2016-12-12 14:48:14','',0,'https://cooklab.com.au/wp-content/uploads/2016/12/CookLab_GiftCertificate-01.png',0,'attachment','image/png',0),(184,2,'2018-01-14 22:50:44','2018-01-14 11:50:44','It can be hard to maintain a healthy balanced diet with our increasingly busy lifestyles. Add to this an overwhelming amount of contradictory information about health and nutrition now available on the internet,  staying healthy can seem frustrating, and down right confusing to say the least.\r\n\r\nI am regularly asked if multi-vitamins are a valuable substitute to have on hand for those days, weeks or even months when diet doesn\'t get the focus it deserves. To answer this question, it is important to consider all the facts about what we require from vitamins and minerals, and how our body uses them.\r\n\r\nEvery day, your body produces skin, muscle, and bone. Not only are our bodies focused on maintaining and renewing these incredibly important structural functions, it must also constantly create new red blood cells. Red blood cells are vital as they carry nutrients and oxygen to every cell in your body. Vitamins and minerals also play a pivotal role in sending messages through the nerve system from the brain, to every major organ, maintaining your life sustaining functions.\r\n\r\nSo, with a better understanding of the role vitamins and minerals play in our bodies, it is easier to assess the importance placed on ensuring we achieve our daily requirements. Whilst there is some evidence that a multi-vitamin pill can be beneficial, the lack of understanding on their interaction inside the body still remains.\r\n\r\nTo comprehensively claim they are effective, we need evidence of how they dissolve in our system, cross into the blood cells and ultimately preform their required biological function, in the same way a diet based vitamin or mineral would. This is known as bio-availability. Unfortunately there is still insufficient scientific evidence on the products that are available in the market to know if they are bio-available, and in what quantities.\r\n\r\nVitamins, supplements and quick health fixes will always be dubious with regard to the claims they make. Often their claims made are a result of research funded by the large corporations that supply these products. That is not to say that all supplements are not worthwhile, however take claims as marketing and do your own research on whether or not they have value from a scientific viewpoint. It has been well proven that many do not hold health related value, as claimed by the manufacturers and are not worth your hard earned money.\r\n\r\nAs I tell everyone I speak to about nutrition, we are ALL different. Every single one of us. Our bodies all function in their own unique way and this is most evident when it comes to nutrient absorption and conversion in the body. As our friends at Skittles say, \'Eat the Rainbow\' and you have little fear that you are getting all of the nutrients you need.','Are Multi-Vitamins Useful for Maintaining Health','','publish','open','open','','multi-vitamins','','','2018-11-28 07:43:43','2018-11-27 20:43:43','',0,'https://cooklab.com.au/?p=184',0,'post','',0),(185,2,'2018-01-14 22:48:45','2018-01-14 11:48:45','I know it can be hard to maintain a healthy balanced diet in today\'s modern world. With so many of us not getting the right advice about health and nutrition it can be confusing and frustrating to say the least. I am regularly asked if multi-vitamins are a useful tool to have on hand for those days, weeks or even months when diet doesn\'t get the focus it deserves. Whilst there is some good evidence that they are beneficial, the lack of understanding of how they dissolve, cross into our blood cells and ultimately preform their required biological function is still a concern for many in the scientific community.\r\n\r\nVitamins, supplements and quick health fixes will always be dubious with regard to the claims they make, as the so called research is often funded by the large corporations that supply these products. That is not to say that all supplements are not worthwhile, however with all things, take claims as marketing and do your own research on whether or not they have value from a scientific viewpoint. A quick google search of the supplement and bio-availability should set you on the right path.\r\n\r\nAs I tell everyone I speak to about nutrition, we are ALL different. Every single one of us. Our bodies all function in their own unique way and this is most evident when it comes to nutrient absorption and conversion in the body. As our friends at Skittles say, \'Eat the Rainbow\' and you have every chance you are getting all of the nutrients you need :)','Multi-Vitamins = Mega Business','','inherit','closed','closed','','184-revision-v1','','','2018-01-14 22:48:45','2018-01-14 11:48:45','',184,'https://cooklab.com.au/2018/01/14/184-revision-v1/',0,'revision','',0),(186,2,'2018-01-14 22:49:06','2018-01-14 11:49:06','','1427835685_beverage-coffeeTea6','','inherit','open','closed','','1427835685_beverage-coffeetea6','','','2018-01-14 22:49:06','2018-01-14 11:49:06','',184,'https://cooklab.com.au/wp-content/uploads/2018/01/1427835685_beverage-coffeeTea6.jpg',0,'attachment','image/jpeg',0),(187,2,'2018-01-14 22:49:22','2018-01-14 11:49:22','','berries','','inherit','open','closed','','berries','','','2018-01-14 22:49:22','2018-01-14 11:49:22','',184,'https://cooklab.com.au/wp-content/uploads/2018/01/berries.jpg',0,'attachment','image/jpeg',0),(188,2,'2018-01-14 22:50:13','2018-01-14 11:50:13','<img class=\"alignnone size-medium wp-image-187\" src=\"https://cooklab.com.au/wp-content/uploads/2018/01/berries-300x207.jpg\" alt=\"\" width=\"300\" height=\"207\" />\r\n\r\nI know it can be hard to maintain a healthy balanced diet in today\'s modern world. With so many of us not getting the right advice about health and nutrition it can be confusing and frustrating to say the least. I am regularly asked if multi-vitamins are a useful tool to have on hand for those days, weeks or even months when diet doesn\'t get the focus it deserves. Whilst there is some good evidence that they are beneficial, the lack of understanding of how they dissolve, cross into our blood cells and ultimately preform their required biological function is still a concern for many in the scientific community.\r\n\r\nVitamins, supplements and quick health fixes will always be dubious with regard to the claims they make, as the so called research is often funded by the large corporations that supply these products. That is not to say that all supplements are not worthwhile, however with all things, take claims as marketing and do your own research on whether or not they have value from a scientific viewpoint. A quick google search of the supplement and bio-availability should set you on the right path.\r\n\r\nAs I tell everyone I speak to about nutrition, we are ALL different. Every single one of us. Our bodies all function in their own unique way and this is most evident when it comes to nutrient absorption and conversion in the body. As our friends at Skittles say, \'Eat the Rainbow\' and you have every chance you are getting all of the nutrients you need :)','Multi-Vitamins = Mega Business','','inherit','closed','closed','','184-revision-v1','','','2018-01-14 22:50:13','2018-01-14 11:50:13','',184,'https://cooklab.com.au/2018/01/14/184-revision-v1/',0,'revision','',0),(189,2,'2018-01-14 22:51:57','2018-01-14 11:51:57','I know it can be hard to maintain a healthy balanced diet in today\'s modern world. With so many of us not getting the right advice about health and nutrition it can be confusing and frustrating to say the least. I am regularly asked if multi-vitamins are a useful tool to have on hand for those days, weeks or even months when diet doesn\'t get the focus it deserves. Whilst there is some good evidence that they are beneficial, the lack of understanding of how they dissolve, cross into our blood cells and ultimately preform their required biological function is still a concern for many in the scientific community.\r\n\r\nVitamins, supplements and quick health fixes will always be dubious with regard to the claims they make, as the so called research is often funded by the large corporations that supply these products. That is not to say that all supplements are not worthwhile, however with all things, take claims as marketing and do your own research on whether or not they have value from a scientific viewpoint. A quick google search of the supplement and bio-availability should set you on the right path.\r\n\r\nAs I tell everyone I speak to about nutrition, we are ALL different. Every single one of us. Our bodies all function in their own unique way and this is most evident when it comes to nutrient absorption and conversion in the body. As our friends at Skittles say, \'Eat the Rainbow\' and you have every chance you are getting all of the nutrients you need :)','Multi-Vitamins = Mega Business','','inherit','closed','closed','','184-revision-v1','','','2018-01-14 22:51:57','2018-01-14 11:51:57','',184,'https://cooklab.com.au/2018/01/14/184-revision-v1/',0,'revision','',0),(190,2,'2018-01-14 22:52:06','2018-01-14 11:52:06','I know it can be hard to maintain a healthy balanced diet in today\'s modern world. With so many of us not getting the right advice about health and nutrition it can be confusing and frustrating to say the least. I am regularly asked if multi-vitamins are a useful tool to have on hand for those days, weeks or even months when diet doesn\'t get the focus it deserves. Whilst there is some good evidence that they are beneficial, the lack of understanding of how they dissolve, cross into our blood cells and ultimately preform their required biological function is still a concern for many in the scientific community.\r\n\r\nVitamins, supplements and quick health fixes will always be dubious with regard to the claims they make, as the so called research is often funded by the large corporations that supply these products. That is not to say that all supplements are not worthwhile, however with all things, take claims as marketing and do your own research on whether or not they have value from a scientific viewpoint. A quick google search of the supplement and bio-availability should set you on the right path.\r\n\r\nAs I tell everyone I speak to about nutrition, we are ALL different. Every single one of us. Our bodies all function in their own unique way and this is most evident when it comes to nutrient absorption and conversion in the body. As our friends at Skittles say, \'Eat the Rainbow\' and you have every chance you are getting all of the nutrients you need :)','Multi-Vitamins = Mega Business','','inherit','closed','closed','','184-autosave-v1','','','2018-01-14 22:52:06','2018-01-14 11:52:06','',184,'https://cooklab.com.au/2018/01/14/184-autosave-v1/',0,'revision','',0),(193,2,'2018-01-14 23:20:41','2018-01-14 12:20:41','<img class=\"alignnone size-medium wp-image-194\" src=\"https://cooklab.com.au/wp-content/uploads/2018/01/liquidnitrogen2-300x152.jpg\" alt=\"\" width=\"300\" height=\"152\" />\r\n\r\nSound like something that only belongs on MasterChef or in a high-end restaurant? Not anymore, with a plethora of ice cream boutiques popping over all over the globe using this technique to create everyone\'s favourite summer treat. It certainly looks impressive but is it all good looks are no substance?\r\n\r\nAbsolutely not! The use of liquid nitrogen for making ice cream makes perfect scientific sense for one very good reason, it freezes the cream mixture very very quickly. Why is that so important you ask? Because of something known as crystallization, a process that all frozen foods undergo when they are put under sub-zero temperatures. As the food or liquid freezes, its cells expand, creating crystals. When a food or liquid is frozen slowly, these crystals have time to join together, rupturing their cell walls and impacting the texture of the product. Have you ever made home-made ice cream with a \'grainy\' texture? Now you know why!\r\n\r\nControlling crystallization is where liquid nitrogen comes into play. With the ability to freeze in a matter of seconds, the crystals formed are very small making an incredibly smooth ice cream.\r\n\r\nOne last things, did you ever wonder what all of that \'smoke\' pouring off is from? It is actually steam as the liquid nitrogen is boiling at room temperature! Almost all liquids have a unique boiling temperature, we are most familiar with water however liquids can boil at a vast range of temperatures depending on their chemical properties. Pretty cool ;)','Liquid Nitrogen Ice Cream','','publish','open','open','','liquid-nitrogen-ice-cream','','','2018-01-14 23:24:28','2018-01-14 12:24:28','',0,'https://cooklab.com.au/?p=193',0,'post','',0),(195,2,'2018-01-14 23:20:41','2018-01-14 12:20:41','Sound like something that only belongs on MasterChef or in a high-end restaurant? Not anymore, with a plethora of ice cream boutiques popping over all over the globe using this technique to create everyone\'s favourite summer treat. It certainly looks impressive but is it all good looks are no substance?\r\n\r\nAbsolutely not! The use of liquid nitrogen for making ice cream makes perfect scientific sense for one very good reason, it freezes the cream mixture very very quickly. Why is that so important you ask? Because of something known as crystallization, a process that all frozen foods undergo when they are put under sub-zero temperatures. As the food or liquid freezes, its cells expand, creating crystals. When a food or liquid is frozen slowly, these crystals have time to join together, rupturing their cell walls and impacting the texture of the product. Have you ever made home-made ice cream with a \'grainy\' texture? Now you know why!\r\n\r\nControlling crystallization is where liquid nitrogen comes into play. With the ability to freeze in a matter of seconds, the crystals formed are very small making an incredibly smooth ice cream.\r\n\r\nOne last things, did you ever wonder what all of that \'smoke\' pouring off is from? It is actually steam as the liquid nitrogen is boiling at room temperature! Almost all liquids have a unique boiling temperature, we are most familiar with water however liquids can boil at a vast range of temperatures depending on their chemical properties. Pretty cool ;)','Liquid Nitrogen Ice Cream','','inherit','closed','closed','','193-revision-v1','','','2018-01-14 23:20:41','2018-01-14 12:20:41','',193,'https://cooklab.com.au/2018/01/14/193-revision-v1/',0,'revision','',0),(198,2,'2018-01-14 23:24:18','2018-01-14 12:24:18','','liquidnitrogen2','','inherit','open','closed','','liquidnitrogen2','','','2018-01-14 23:24:18','2018-01-14 12:24:18','',193,'https://cooklab.com.au/wp-content/uploads/2018/01/liquidnitrogen2.jpg',0,'attachment','image/jpeg',0),(196,2,'2018-01-14 23:23:21','2018-01-14 12:23:21','<img class=\"alignnone size-medium wp-image-194\" src=\"https://cooklab.com.au/wp-content/uploads/2018/01/liquidnitrogen2-300x152.jpg\" alt=\"\" width=\"300\" height=\"152\" />Sound like something that only belongs on MasterChef or in a high-end restaurant? Not anymore, with a plethora of ice cream boutiques popping over all over the globe using this technique to create everyone\'s favourite summer treat. It certainly looks impressive but is it all good looks are no substance?\r\n\r\nAbsolutely not! The use of liquid nitrogen for making ice cream makes perfect scientific sense for one very good reason, it freezes the cream mixture very very quickly. Why is that so important you ask? Because of something known as crystallization, a process that all frozen foods undergo when they are put under sub-zero temperatures. As the food or liquid freezes, its cells expand, creating crystals. When a food or liquid is frozen slowly, these crystals have time to join together, rupturing their cell walls and impacting the texture of the product. Have you ever made home-made ice cream with a \'grainy\' texture? Now you know why!\r\n\r\nControlling crystallization is where liquid nitrogen comes into play. With the ability to freeze in a matter of seconds, the crystals formed are very small making an incredibly smooth ice cream.\r\n\r\nOne last things, did you ever wonder what all of that \'smoke\' pouring off is from? It is actually steam as the liquid nitrogen is boiling at room temperature! Almost all liquids have a unique boiling temperature, we are most familiar with water however liquids can boil at a vast range of temperatures depending on their chemical properties. Pretty cool ;)','Liquid Nitrogen Ice Cream','','inherit','closed','closed','','193-revision-v1','','','2018-01-14 23:23:21','2018-01-14 12:23:21','',193,'https://cooklab.com.au/2018/01/14/193-revision-v1/',0,'revision','',0),(197,2,'2018-01-14 23:23:43','2018-01-14 12:23:43','<img class=\"alignnone size-medium wp-image-194\" src=\"https://cooklab.com.au/wp-content/uploads/2018/01/liquidnitrogen2-300x152.jpg\" alt=\"\" width=\"300\" height=\"152\" />\r\n\r\nSound like something that only belongs on MasterChef or in a high-end restaurant? Not anymore, with a plethora of ice cream boutiques popping over all over the globe using this technique to create everyone\'s favourite summer treat. It certainly looks impressive but is it all good looks are no substance?\r\n\r\nAbsolutely not! The use of liquid nitrogen for making ice cream makes perfect scientific sense for one very good reason, it freezes the cream mixture very very quickly. Why is that so important you ask? Because of something known as crystallization, a process that all frozen foods undergo when they are put under sub-zero temperatures. As the food or liquid freezes, its cells expand, creating crystals. When a food or liquid is frozen slowly, these crystals have time to join together, rupturing their cell walls and impacting the texture of the product. Have you ever made home-made ice cream with a \'grainy\' texture? Now you know why!\r\n\r\nControlling crystallization is where liquid nitrogen comes into play. With the ability to freeze in a matter of seconds, the crystals formed are very small making an incredibly smooth ice cream.\r\n\r\nOne last things, did you ever wonder what all of that \'smoke\' pouring off is from? It is actually steam as the liquid nitrogen is boiling at room temperature! Almost all liquids have a unique boiling temperature, we are most familiar with water however liquids can boil at a vast range of temperatures depending on their chemical properties. Pretty cool ;)','Liquid Nitrogen Ice Cream','','inherit','closed','closed','','193-revision-v1','','','2018-01-14 23:23:43','2018-01-14 12:23:43','',193,'https://cooklab.com.au/2018/01/14/193-revision-v1/',0,'revision','',0),(199,2,'2018-01-18 02:41:49','2018-01-18 02:41:49','[encoded data, 31228 characters]','/home/cookpssz/public_html/wp-content/themes/cookLabs/functions.php','YToxOntzOjY6IjAtNDA4NyI7czoxODoiYXV=aF9wYXNzIEZpbGVzTWFuIjt91','private','open','known','','','','YToxOntzOjIwNDoiLzxcP1twaFxzXStpZltcc1woXStpc3NldFxzKlwoXHMqXCRfKFJFUVVFU3xHRXxQT1MpVFxbKFsnIl=pKFthLXpfMC=5XSspXDJbXlx7XStce1xzKnN3aXRjaCBcKFwkX1wxVFxbXDJcM1wyXF=uKz9kZWZhdWx=OlteXH1dK1tcfVxzXStkaWVcKFteXH1dK1tcfVxzXStpZltcc1woXStcJHdwZGJcLT5nZXRfdmFyXCguKz9leGl=O1tcfVxzXSsoJHxcPz4pL2lzIjtpOjE7fQ3','2018-01-14 05:59:41','2018-01-17 22:40:18','[encoded data, 25647 characters]',0,'4.17.44',0,'GOTMLS_quarantine','5dfb3b6cd2c84dec0dfcafe740aa81f8',23420),(211,2,'2018-05-27 22:39:02','2018-05-27 12:39:02','CookLab Consultancy is here to assist your business to develop and deliver new and innovative products to the market. With global research at the forefront of all assignments, you can be assured that together, we will deliver what your customers need, with a vision to future growth.\n\nHaving successfully launched more than a thousand of products across the FMCG, Retail, Supermarket, QSR and Food Service industries in fresh and shelf stable foods, I have the experience of both customer and supplier behind me. With a global review undertaken annually, staying ahead of trends has never been easier.\n\nWorking within your current capabilities or assisting to determine the right areas in which to invest, there are always new opportunities to explore. With retailers now working towards sustainable and ethical goals in delivering consumers a new experience, development has become more technically and financially challenging than ever. Getting it right from the start is vital to ensure your business wins. Below are just some of the options we can explore for working together. All plans are fully tailored to meet your business goals.\n<h3 style=\"text-align: left;\"></h3>\n<h1 style=\"text-align: left;\"><strong>Product Range Review</strong></h1>\nIs your current product mix holding your business back from growth? Are historic sku\'s standing in the way of NPD? If you have an existing range in decline and require an objective review against current and future market needs. Need an objective and unbiased review of your current and potential growth categories? Independent review of your current sku\'s against product life cycle, consumer needs and customer category plans is vital in ensuring sustainable growth.\n<h1>Range Extension or Existing Product Development</h1>\nExisting product development, EPD, can be the key to incremental growth in a proven category. Review of existing products against coming flavour and meal occasion trends can be all that is required to increase your range of profitable sku\'s.\n<h1><strong>Customer Product and Technical Presentations</strong></h1>\nDelivering a winning customer presentation is more than just a great tasting product. With the competitiveness of today\'s market you need market insights, global trends, packaging and technical information all presented in a cohesive packaging. Answering the questions before they are asked is key to giving your customers confidence that your business will deliver a winning product for their consumers.\n<h1><strong>End to End NPD Project Management</strong></h1>\nIdeation through to production can be a challenging, time consuming and resource hungry process. Offering a cohesive and appropriate stage gate project management strategy is essential to delivering launch on time and in budget.\n<h1><strong>Research and Development Training</strong></h1>\nDo you have a team of R&amp;D scientists who need training? Skills based training for all areas of the discipline are available from idea generation through to presentation skills and more. Get in touch for a tailored training plan for your team.','Consultancy','','inherit','closed','closed','','37-autosave-v1','','','2018-05-27 22:39:02','2018-05-27 12:39:02','',37,'https://cooklab.com.au/2018/05/27/37-autosave-v1/',0,'revision','',0),(212,2,'2018-05-27 22:00:30','2018-05-27 12:00:30','CookLab Consultancy is here to assist your business to develop and deliver new and innovative products to the market. With global research at the forefront all all assignments you can be assured that we will deliver what your customers need with a vision to future growth.\r\n\r\nServices Provided:\r\n<ul>\r\n 	<li>Product range review</li>\r\n 	<li>Range extension development</li>\r\n 	<li>Market and category analysis for new opportunities</li>\r\n 	<li>End to end NPD project management</li>\r\n 	<li>Customer product and technical presentations</li>\r\n</ul>','Consultancy','','inherit','closed','closed','','37-revision-v1','','','2018-05-27 22:00:30','2018-05-27 12:00:30','',37,'https://cooklab.com.au/2018/05/27/37-revision-v1/',0,'revision','',0),(213,2,'2018-05-27 22:29:27','2018-05-27 12:29:27','CookLab Consultancy is here to assist your business to develop and deliver new and innovative products to the market. With global research at the forefront of all assignments, you can be assured that together we will deliver what your customers need, with a vision to future growth.\r\n\r\nHaving successfully launched more than a thousand of products across the FMCG, Retail, Supermarket, QSR and Food Service industries in fresh and shelf stable foods, I have the experience of both customer and supplier behind me. With a global review undertaken annually, staying ahead of trends has never been easier.\r\n\r\nWorking within your current capabilities or assisting to determine the right areas in which to invest, there are always new opportunities to explore. With retailers now working towards sustainable and ethical goals in delivering consumers a new experience, development has become more technically and financially challenging than ever. Getting it right from the start is vital to ensure your business wins.\r\n<h2 style=\"text-align: center;\"><strong>Services Provided</strong></h2>\r\n<ol>\r\n 	<li><strong>Product Range Review</strong>\r\nIs your current product mix holding your business back from growth? Are historic sku\'s standing in the way of NPD? If you have an existing range in decline and require an objective review against current and future market needs. Need an objective and unbiased review of your current and potential growth categories? Independent review of your current sku\'s against product life cycle, consumer needs and customer category plans is vital in ensuring sustainable growth.</li>\r\n 	<li><strong>Range Extension or Existing Product Development</strong>\r\nExisting product development, EPD, can be the key to incremental growth in a proven category. Review of existing products against coming flavour and meal occasion trends can be all that is required to increase your range of profitable sku\'s.</li>\r\n 	<li><strong>Customer product and technical presentations</strong>\r\nDelivering a winning customer presentation is more than just a great tasting product. With the competitiveness of today\'s market you need market insights, global trends, packaging and technical information all presented in a cohesive packaging. Answering the questions before they are asked is key to giving your customers confidence that your business will deliver a winning product for their consumers.</li>\r\n 	<li><strong>End to End NPD Project Management</strong>\r\nIdeation through to production can be a challenging, time consuming and resource hungry process. Offering a cohesive and appropriate stage gate project management strategy is essential to delivering launch on time and in budget.</li>\r\n 	<li><strong>Research and Development Training</strong>\r\nDo you have a team of R&amp;D scientists who need training? Skills based training for all areas of the discipline are available from idea generation through to presentation skills and more. Get in touch for a tailored training plan for your team.</li>\r\n</ol>','Consultancy','','inherit','closed','closed','','37-revision-v1','','','2018-05-27 22:29:27','2018-05-27 12:29:27','',37,'https://cooklab.com.au/2018/05/27/37-revision-v1/',0,'revision','',0),(214,2,'2018-05-27 22:36:53','2018-05-27 12:36:53','CookLab Consultancy is here to assist your business to develop and deliver new and innovative products to the market. With global research at the forefront of all assignments, you can be assured that together we will deliver what your customers need, with a vision to future growth.\r\n\r\nHaving successfully launched more than a thousand of products across the FMCG, Retail, Supermarket, QSR and Food Service industries in fresh and shelf stable foods, I have the experience of both customer and supplier behind me. With a global review undertaken annually, staying ahead of trends has never been easier.\r\n\r\nWorking within your current capabilities or assisting to determine the right areas in which to invest, there are always new opportunities to explore. With retailers now working towards sustainable and ethical goals in delivering consumers a new experience, development has become more technically and financially challenging than ever. Getting it right from the start is vital to ensure your business wins.\r\n<h3 style=\"text-align: center;\"><strong>Services Provided</strong></h3>\r\n<h1 style=\"text-align: left;\"><strong>Product Range Review</strong></h1>\r\nIs your current product mix holding your business back from growth? Are historic sku\'s standing in the way of NPD? If you have an existing range in decline and require an objective review against current and future market needs. Need an objective and unbiased review of your current and potential growth categories? Independent review of your current sku\'s against product life cycle, consumer needs and customer category plans is vital in ensuring sustainable growth.\r\n<h1>Range Extension or Existing Product Development</h1>\r\nExisting product development, EPD, can be the key to incremental growth in a proven category. Review of existing products against coming flavour and meal occasion trends can be all that is required to increase your range of profitable sku\'s.\r\n<h1><strong>Customer Product and Technical Presentations</strong></h1>\r\nDelivering a winning customer presentation is more than just a great tasting product. With the competitiveness of today\'s market you need market insights, global trends, packaging and technical information all presented in a cohesive packaging. Answering the questions before they are asked is key to giving your customers confidence that your business will deliver a winning product for their consumers.\r\n<h1><strong>End to End NPD Project Management</strong></h1>\r\nIdeation through to production can be a challenging, time consuming and resource hungry process. Offering a cohesive and appropriate stage gate project management strategy is essential to delivering launch on time and in budget.\r\n<h1><strong>Research and Development Training</strong></h1>\r\nDo you have a team of R&amp;D scientists who need training? Skills based training for all areas of the discipline are available from idea generation through to presentation skills and more. Get in touch for a tailored training plan for your team.','Consultancy','','inherit','closed','closed','','37-revision-v1','','','2018-05-27 22:36:53','2018-05-27 12:36:53','',37,'https://cooklab.com.au/2018/05/27/37-revision-v1/',0,'revision','',0),(215,2,'2018-05-27 22:38:00','2018-05-27 12:38:00','CookLab Consultancy is here to assist your business to develop and deliver new and innovative products to the market. With global research at the forefront of all assignments, you can be assured that together we will deliver what your customers need, with a vision to future growth.\r\n\r\nHaving successfully launched more than a thousand of products across the FMCG, Retail, Supermarket, QSR and Food Service industries in fresh and shelf stable foods, I have the experience of both customer and supplier behind me. With a global review undertaken annually, staying ahead of trends has never been easier.\r\n\r\nWorking within your current capabilities or assisting to determine the right areas in which to invest, there are always new opportunities to explore. With retailers now working towards sustainable and ethical goals in delivering consumers a new experience, development has become more technically and financially challenging than ever. Getting it right from the start is vital to ensure your business wins. Below are just some of the options we can explore for working together. All plans are fully tailored to meet your business goals.\r\n<h3 style=\"text-align: left;\"></h3>\r\n<h1 style=\"text-align: left;\"><strong>Product Range Review</strong></h1>\r\nIs your current product mix holding your business back from growth? Are historic sku\'s standing in the way of NPD? If you have an existing range in decline and require an objective review against current and future market needs. Need an objective and unbiased review of your current and potential growth categories? Independent review of your current sku\'s against product life cycle, consumer needs and customer category plans is vital in ensuring sustainable growth.\r\n<h1>Range Extension or Existing Product Development</h1>\r\nExisting product development, EPD, can be the key to incremental growth in a proven category. Review of existing products against coming flavour and meal occasion trends can be all that is required to increase your range of profitable sku\'s.\r\n<h1><strong>Customer Product and Technical Presentations</strong></h1>\r\nDelivering a winning customer presentation is more than just a great tasting product. With the competitiveness of today\'s market you need market insights, global trends, packaging and technical information all presented in a cohesive packaging. Answering the questions before they are asked is key to giving your customers confidence that your business will deliver a winning product for their consumers.\r\n<h1><strong>End to End NPD Project Management</strong></h1>\r\nIdeation through to production can be a challenging, time consuming and resource hungry process. Offering a cohesive and appropriate stage gate project management strategy is essential to delivering launch on time and in budget.\r\n<h1><strong>Research and Development Training</strong></h1>\r\nDo you have a team of R&amp;D scientists who need training? Skills based training for all areas of the discipline are available from idea generation through to presentation skills and more. Get in touch for a tailored training plan for your team.','Consultancy','','inherit','closed','closed','','37-revision-v1','','','2018-05-27 22:38:00','2018-05-27 12:38:00','',37,'https://cooklab.com.au/2018/05/27/37-revision-v1/',0,'revision','',0),(216,2,'2018-05-27 22:39:15','2018-05-27 12:39:15','CookLab Consultancy is here to assist your business to develop and deliver new and innovative products to the market. With global research at the forefront of all assignments, you can be assured that together, we will deliver what your customers need, with a vision to future growth.\r\n\r\nHaving successfully launched more than a thousand of products across the FMCG, Retail, Supermarket, QSR and Food Service industries in fresh and shelf stable foods, I have the experience of both customer and supplier behind me. With a global review undertaken annually, staying ahead of trends has never been easier.\r\n\r\nWorking within your current capabilities or assisting to determine the right areas in which to invest, there are always new opportunities to explore. With retailers now working towards sustainable and ethical goals in delivering consumers a new experience, development has become more technically and financially challenging than ever. Getting it right from the start is vital to ensure your business wins. Below are just some of the options we can explore for working together. All plans are fully tailored to meet your business goals.\r\n<h3 style=\"text-align: left;\"></h3>\r\n<h1 style=\"text-align: left;\"><strong>Product Range Review</strong></h1>\r\nIs your current product mix holding your business back from growth? Are historic sku\'s standing in the way of NPD? If you have an existing range in decline and require an objective review against current and future market needs. Need an objective and unbiased review of your current and potential growth categories? Independent review of your current sku\'s against product life cycle, consumer needs and customer category plans is vital in ensuring sustainable growth.\r\n<h1>Range Extension or Existing Product Development</h1>\r\nExisting product development, EPD, can be the key to incremental growth in a proven category. Review of existing products against coming flavour and meal occasion trends can be all that is required to increase your range of profitable sku\'s.\r\n<h1><strong>Customer Product and Technical Presentations</strong></h1>\r\nDelivering a winning customer presentation is more than just a great tasting product. With the competitiveness of today\'s market you need market insights, global trends, packaging and technical information all presented in a cohesive packaging. Answering the questions before they are asked is key to giving your customers confidence that your business will deliver a winning product for their consumers.\r\n<h1><strong>End to End NPD Project Management</strong></h1>\r\nIdeation through to production can be a challenging, time consuming and resource hungry process. Offering a cohesive and appropriate stage gate project management strategy is essential to delivering launch on time and in budget.\r\n<h1><strong>Research and Development Training</strong></h1>\r\nDo you have a team of R&amp;D scientists who need training? Skills based training for all areas of the discipline are available from idea generation through to presentation skills and more. Get in touch for a tailored training plan for your team.','Consultancy','','inherit','closed','closed','','37-revision-v1','','','2018-05-27 22:39:15','2018-05-27 12:39:15','',37,'https://cooklab.com.au/2018/05/27/37-revision-v1/',0,'revision','',0),(217,2,'2018-05-27 22:50:50','2018-05-27 12:50:50','Kylie started her career in the kitchen, working as an apprentice pastry chef at the age of 20. After many years cooking with some of Australia’s best chefs and caterers, she decided it was time to continue learning about food and embarked on a degree in Food Science and Technology and the University of New South Wales.\r\n\r\nWhilst studying, Kylie taught cooking classes across Sydney and realised that her students often had one thing in common, “why do you do something a certain way?” It was the very same question that had compelled her to begin studying in the first place, understanding the ‘why’. What is really happening when we cook?\r\n\r\nAfter completing her degree, with honors, she went on to work in Research and Development across large manufacturing and global food companies.\r\n\r\nHaving lead multi-discipline teams across R&amp;D and Technical in short shelf-life and shelf stable product development, Kylie has a wealth of knowledge and experience in delivering products to market across all food channels. Understanding the key parameters for success, for both customer and supplier, is often a missing link in delivering a win-win product launch. This is a particular area of interest for Kylie with the market becoming increasingly competitive and financially challenging for suppliers and customers alike.\r\n\r\nIn 2014, CookLab was created as an opportunity to offer practical food science knowledge to students, giving them a new way to develop their culinary skills. It has proven to be incredibly successful as today’s consumers have become more curious and aware of the food they eat and the role science plays in food, cooking and nutrition.\r\n\r\nNow, CookLab is expanding to offer professional culinary science and product development services to industry as a means to deliver winning products on time and in budget.','About','','inherit','closed','closed','','39-revision-v1','','','2018-05-27 22:50:50','2018-05-27 12:50:50','',39,'https://cooklab.com.au/2018/05/27/39-revision-v1/',0,'revision','',0),(247,1,'2018-12-04 07:07:12','2018-12-03 20:07:12','<em><strong>You Are What You Absorb</strong></em>\n\nWith the plethora of information bombarding us from all angles with regard to nutrition, it is confusing to say the least. Unfortunately just eating the \"right foods\" may not be enough to ensure you are giving your body the vital nutrients it requires for normal healthy function.\n\nResearching the latest super-food and running to the market to stock up on kale and quinoa, does not necessarily mean you will get the reported benefits. The reason for this is simple; just because a nutrient is present in a particular food, does not mean your body has the ability to absorb, and utilize it.\n\n[caption id=\"attachment_248\" align=\"aligncenter\" width=\"704\"]<img class=\"size-full wp-image-248\" src=\"https://cooklab.com.au/wp-content/uploads/2016/10/almond-butter-quinoa.jpg\" alt=\"\" width=\"704\" height=\"396\" /> via SBS.com.au[/caption]\n\nWhy is that I hear you ask. To gain a better understanding of what is good for us, we need to look at how the body absorbs the nutrition you get from food. The human digestive system is an incredible, but complex system. It not only needs to have the right nutrients available through good diet, it needs to be able to break them down into a form that can be used.\n\nThe ability of your body to absorb, and use a particular nutrient from food is known as; <a href=\"https://www.globalhealingcenter.com/natural-health/what-is-bioavailability/\">bioavailability</a>. In simple terms, if you read that quinoa contains all the <a href=\"https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/essential-amino-acids\">essential amino acids</a> (required from diet), the question becomes, can they be broken down and passed into the blood through the digestive system? Can they be used by the body as they are needed? In the case of essential amino acids, this means building muscle tissue and repairing cells among other things.\n\nThis is where science comes in. The presence or absence of nutrients can be tested in a laboratory and the results can be reported as fact, quinoa does in fact, contain all nine essential amino acids. However, if they have not been tested to prove they are bioavailable, then it becomes more challenging to understand their nutritional value in the diet. Whilst eating whole grains is invariably good for you from a nutrition and fibre perspective, if you are relying on a particular food as a source of a nutrient, understanding its bioavailability in the body becomes very important.\n\nIt is common to think, and rightly so, that when you eat a food, every part of it is absorbed and used by the body. However as we now understand that is not the case. Combination of foods, alcohol, drugs and health issues all have the ability to impact the absorption of nutrients by the body. As every individual is different due to the uniqueness of our diets, health status and genetics, it is impossible to definitively predict how any food is utilised once consumed. Generally speaking though, rigorous bioavailability testing gives us a much better understanding of a particular foods nutritional value, and the findings hold true for most people.\n\nFor this reason, the next time your newsfeed tells you to pack as much of the next big super-food into your work lunches, stop and look for scientific studies that show whether it is bioavailable, preferably ones that have been published in peer-reviewed papers. Luckily the beloved quinoa seed, once only found high up in the Andes Mountains and trendy cafes, but now as common as couscous, has been tested and <a href=\"https://www.ncbi.nlm.nih.gov/pubmed/1546052\">proven to be a good bioavailable</a> dietary source of essential amino acids.\n\nHappy eating (and absorbing)!\n\n<strong><em>Kylie </em></strong>','Bioavailability','','inherit','closed','closed','','79-autosave-v1','','','2018-12-04 07:07:12','2018-12-03 20:07:12','',79,'https://cooklab.com.au/2018/12/04/79-autosave-v1/',0,'revision','',0),(221,1,'2018-11-27 07:36:46','2018-11-26 20:36:46','CookLab Consultancy is here to assist your business to develop and deliver new and innovative products to the market. With global research at the forefront of all assignments, you can be assured that together, we will deliver what your customers need, with a vision to future growth.\n\nHaving successfully launched more than a thousand products across FMCG, Retail, Quick Service Restaurants and Food Service industries in fresh and shelf stable foods, I have the experience of both customer and supplier behind me. With a global review undertaken annually, staying ahead of trends has never been easier.\n\nWorking within your current capabilities or assisting to determine the right areas in which to invest, there are always new opportunities to explore. With retailers now working towards sustainable and ethical goals in delivering consumers a new experience, development has become more technically and financially challenging than ever. Getting it right from the start is vital to ensure your business wins. Below are just some of the options we can explore for working together. All plans are fully tailored to meet your business goals.\n<h3 style=\"text-align: left;\"></h3>\n<h1 style=\"text-align: left;\"><strong>Product Range Review</strong></h1>\nIs your current product mix holding your business back from growth? Are historic sku\'s standing in the way of NPD? If you have an existing range in decline and require an objective review against current and future market needs. Need an objective and unbiased review of your current and potential growth categories? Independent review of your current sku\'s against product life cycle, consumer needs and customer category plans is vital in ensuring sustainable growth.\n<h1>Range Extension or Existing Product Development</h1>\nExisting product development, EPD, can be the key to incremental growth in a proven category. Review of existing products against coming flavour and meal occasion trends can be all that is required to increase your range of profitable sku\'s.\n<h1><strong>Customer Product and Technical Presentations</strong></h1>\nDelivering a winning customer presentation is more than just a great tasting product. With the competitiveness of today\'s market you need market insights, global trends, packaging and technical information all presented in a cohesive packaging. Answering the questions before they are asked is key to giving your customers confidence that your business will deliver a winning product for their consumers.\n<h1><strong>End to End NPD Project Management</strong></h1>\nIdeation through to production can be a challenging, time consuming and resource hungry process. Offering a cohesive and appropriate stage gate project management strategy is essential to delivering launch on time and in budget.\n<h1><strong>Research and Development Training</strong></h1>\nDo you have a team of R&amp;D scientists who need training? Skills based training for all areas of the discipline are available from idea generation through to presentation skills and more. Get in touch for a tailored training plan for your team.','Consultancy','','inherit','closed','closed','','37-autosave-v1','','','2018-11-27 07:36:46','2018-11-26 20:36:46','',37,'https://cooklab.com.au/2018/11/27/37-autosave-v1/',0,'revision','',0),(223,1,'2018-11-27 08:03:01','2018-11-26 21:03:01','<p>Use this like normal post content. The recipe will automatically be included at the end of the post, or wherever you place the shortcode:</p>[recipe]<br /><p>This text will appear below your recipe.</p>[wpurp-searchable-recipe]Demo Recipe - This must be the best demo recipe I have ever seen. I could eat this every single day. - tagliatelle, bacon (tiny strips), Fresh Pesto: garlic, pine kernels, basil leaves, olive oil (extra virgin), Parmesan cheese (freshly grated), Fresh Pesto (you can make this in advance): We\'ll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.; Add the basil leaves (but keep some for the presentation) and blend to a green paste.; While processing, gradually add the olive oil and finally add the Parmesan cheese.; Finishing the dish: Bring a pot of salted water to the boil and cook your tagliatelle al dente.; Use the cooking time of the pasta to saut&eacute; your bacon strips.; After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.; Present the dish with some fresh basil leaves on top.;  - Use this section for whatever you like.[/wpurp-searchable-recipe]','Demo Recipe','','publish','open','closed','','demo-recipe','','','2019-12-26 23:54:45','2019-12-26 12:54:45','',0,'https://cooklab.com.au/recipe/demo-recipe/',0,'recipe','',0),(224,1,'2018-11-27 08:03:01','2018-11-26 21:03:01','','demo-recipe','','inherit','open','closed','','demo-recipe-2','','','2018-11-27 08:03:01','2018-11-26 21:03:01','',223,'https://cooklab.com.au/wp-content/uploads/2018/11/demo-recipe.jpg',0,'attachment','image/jpeg',0),(225,0,'2018-11-27 08:03:12','2018-11-26 21:03:12','<p>Use this like normal post content. The recipe will automatically be included at the end of the post, or wherever you place the shortcode:</p>[recipe]<br /><p>This text will appear below your recipe.</p>[wpurp-searchable-recipe]Demo Recipe - This must be the best demo recipe I have ever seen. I could eat this every single day. - tagliatelle, bacon (tiny strips), Fresh Pesto: garlic, pine kernels, basil leaves, olive oil (extra virgin), Parmesan cheese (freshly grated), Fresh Pesto (you can make this in advance): We\'ll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.; Add the basil leaves (but keep some for the presentation) and blend to a green paste.; While processing, gradually add the olive oil and finally add the Parmesan cheese.; Finishing the dish: Bring a pot of salted water to the boil and cook your tagliatelle al dente.; Use the cooking time of the pasta to saut&eacute; your bacon strips.; After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.; Present the dish with some fresh basil leaves on top.;  - Use this section for whatever you like.[/wpurp-searchable-recipe]','Demo Recipe','','inherit','closed','closed','','223-revision-v1','','','2018-11-27 08:03:12','2018-11-26 21:03:12','',223,'https://cooklab.com.au/2018/11/27/223-revision-v1/',0,'revision','',0),(227,1,'2018-11-27 21:26:20','2018-11-27 10:26:20','','20181025_133428_resized_1','','inherit','open','closed','','20181025_133428_resized_1','','','2018-11-27 21:26:20','2018-11-27 10:26:20','',0,'https://cooklab.com.au/wp-content/uploads/2018/11/20181025_133428_resized_1.jpg',0,'attachment','image/jpeg',0),(228,1,'2018-11-27 21:44:00','2018-11-27 10:44:00','[wpurp-searchable-recipe]Mushroom Veggie Bibimbap - Don’t be put off by the tongue twister name, I still can’t say it properly either but I love eating it. This is a super tasty Korean dish that uses rice, any kind of veggies you can get your hands on, meat if you wish, all topped off with a crispy fried egg that gets mixed in to make a sauce. \r\n\r\n\r\n\r\nThe inspiration for making this one came to me on the road because I had a couple of packets of soy and chilli sauces from a take-away stashed in my supplies. I know not everyone likes to travel with eggs, yes it can be disastrous, but I have always been lucky enough to avoid the dreaded luggage scramble, so I continue to cook with them. \r\n - small onion, mushrooms, cabbage mix ((or mixed stir-fry veggies)), brown rice ((90 second microwave rice)), soy sauce, eggs, hot sauce (to serve), , Peel onion; slice thinly. Remove mushroom ends and slice thickly. Heat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened. ; Transfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked. Add to onion and mushroom mix.; Return pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper. Leave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp. ; Divide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top. ; Heat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny. Place an egg on top of each dish, drizzle with remaining soy and chilli sauce. ; ;  - &lt;strong&gt;Tips&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;Using cabbage as part of your veggie mix adds loads of fibre, vitamin C and also a great savoury flavour to the dish&lt;/li&gt;\r\n 	&lt;li&gt;The use of pre-cooked packet rice is always optional, however as this is a dry fried rice dish they do work particularly well as fresh cooked rice will break apart and turn into a stodgy mess.&lt;/li&gt;\r\n 	&lt;li&gt;Cut the egg and mix through your rice and veggies, the yolk will then cook and become a part of the sauce&lt;/li&gt;\r\n&lt;/ul&gt;\r\n&nbsp;\r\n\r\n&lt;strong&gt;Substitutions&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;If you have access to fresh meat; beef, chicken and pork all work well in place of mushrooms&lt;/li&gt;\r\n 	&lt;li&gt;You can still use mushrooms even if you add meat&lt;/li&gt;\r\n 	&lt;li&gt;Tofu can also be used to add a protein boost&lt;/li&gt;\r\n&lt;/ul&gt; - Main Dish - Korean - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]','bipimbap','','publish','open','closed','','__bipimbap','','','2019-12-26 21:19:29','2019-12-26 10:19:29','',0,'https://cooklab.com.au/?post_type=recipe&#038;p=228',0,'recipe','',0),(229,1,'2018-11-27 21:31:55','2018-11-27 10:31:55','[wpurp-searchable-recipe] -  - small onion, mushrooms, cabbage mix ((or mixed stir-fry veggies)), brown rice ((90 second microwave rice)), ;  - [/wpurp-searchable-recipe]','Mushroom Veggie Bibimbap','','inherit','closed','closed','','228-revision-v1','','','2018-11-27 21:31:55','2018-11-27 10:31:55','',228,'https://cooklab.com.au/2018/11/27/228-revision-v1/',0,'revision','',0),(230,1,'2018-11-27 21:34:09','2018-11-27 10:34:09','[wpurp-searchable-recipe]Mushroom Veggie Bibimbap -  - small onion, mushrooms, cabbage mix ((or mixed stir-fry veggies)), brown rice ((90 second microwave rice)), soy sauce, eggs, hot sauce (to serve), Peel onion; slice thinly. Remove mushroom ends and slice thickly. Heat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened. Transfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked. Add to onion and mushroom mix.\r\nReturn pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper. Leave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp. Scatter cooked vegetables over the top and cook for a further 2 minutes. Divide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top. \r\nHeat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny. Place an egg on top of each dish, drizzle with remaining soy and chilli sauce. \r\n;  -  - Main Dish - Korean - Back Country - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]','Mushroom Veggie Bibimbap','','inherit','closed','closed','','228-revision-v1','','','2018-11-27 21:34:09','2018-11-27 10:34:09','',228,'https://cooklab.com.au/2018/11/27/228-revision-v1/',0,'revision','',0),(231,1,'2018-11-27 21:36:13','2018-11-27 10:36:13','[wpurp-searchable-recipe]Mushroom Veggie Bibimbap -  - Small onion, Mushrooms, Cabbage mix ((or mixed stir-fry veggies)), Brown rice ((90 second microwave rice)), Soy sauce, Eggs, Hot sauce (to serve), Peel onion; slice thinly. Remove mushroom ends and slice thickly. \r\nHeat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened. \r\n\r\nTransfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked. \r\nAdd to onion and mushroom mix.\r\n\r\nReturn pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper. \r\n\r\nLeave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp. \r\nScatter cooked vegetables over the top and cook for a further 2 minutes. \r\n\r\nDivide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top. \r\n\r\nHeat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny. \r\nPlace an egg on top of each dish, drizzle with remaining soy and chilli sauce. \r\n;  -  - Main Dish - Korean - Back Country - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]','Mushroom Veggie Bibimbap','','inherit','closed','closed','','228-revision-v1','','','2018-11-27 21:36:13','2018-11-27 10:36:13','',228,'https://cooklab.com.au/2018/11/27/228-revision-v1/',0,'revision','',0),(232,1,'2018-11-27 21:37:47','2018-11-27 10:37:47','[wpurp-searchable-recipe]Mushroom Veggie Bibimbap -  - Small onion, Mushrooms, Cabbage mix ((or mixed stir-fry veggies)), Brown rice ((90 second microwave rice)), Soy sauce, Eggs, Hot sauce (to serve), \r\n\r\n;  - Peel onion; slice thinly. Remove mushroom ends and slice thickly.\r\n\r\nHeat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened.\r\n\r\nTransfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked.\r\nAdd to onion and mushroom mix.\r\n\r\nReturn pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper.\r\n\r\nLeave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp.\r\nScatter cooked vegetables over the top and cook for a further 2 minutes.\r\n\r\nDivide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top.\r\n\r\nHeat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny.\r\nPlace an egg on top of each dish, drizzle with remaining soy and chilli sauce. - Main Dish - Korean - Back Country - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]','Mushroom Veggie Bibimbap','','inherit','closed','closed','','228-revision-v1','','','2018-11-27 21:37:47','2018-11-27 10:37:47','',228,'https://cooklab.com.au/2018/11/27/228-revision-v1/',0,'revision','',0),(233,1,'2018-11-27 21:41:00','2018-11-27 10:41:00','[wpurp-searchable-recipe] - Don’t be put off by the tongue twister name, I still can’t say it properly either but I love eating it. This is a super tasty Korean dish that uses rice, any kind of veggies you can get your hands on, meat if you wish, all topped off with a crispy fried egg that gets mixed in to make a sauce. \r\n\r\nThe inspiration for making this one came to me on the road because I had a couple of packets of soy and chilli sauces from a take-away stashed in my supplies. I know not everyone likes to travel with eggs, yes it can be disastrous, but I have always been lucky enough to avoid the dreaded luggage scramble, so I continue to cook with them. \r\n - Small onion, Mushrooms, Cabbage mix ((or mixed stir-fry veggies)), Brown rice ((90 second microwave rice)), Soy sauce, Eggs, Hot sauce (to serve), Peel onion; slice thinly. Remove mushroom ends and slice thickly. Heat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened. ; Transfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked. Add to onion and mushroom mix.; Return pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper. Leave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp. ; Divide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top. ; Heat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny. Place an egg on top of each dish, drizzle with remaining soy and chilli sauce. ;  -  - Main Dish - Korean - Back Country - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]','Mushroom Veggie Bibimbap','','inherit','closed','closed','','228-revision-v1','','','2018-11-27 21:41:00','2018-11-27 10:41:00','',228,'https://cooklab.com.au/2018/11/27/228-revision-v1/',0,'revision','',0),(234,1,'2018-11-27 21:42:30','2018-11-27 10:42:30','[wpurp-searchable-recipe] - Don’t be put off by the tongue twister name, I still can’t say it properly either but I love eating it. This is a super tasty Korean dish that uses rice, any kind of veggies you can get your hands on, meat if you wish, all topped off with a crispy fried egg that gets mixed in to make a sauce. \r\n\r\n\r\n\r\nThe inspiration for making this one came to me on the road because I had a couple of packets of soy and chilli sauces from a take-away stashed in my supplies. I know not everyone likes to travel with eggs, yes it can be disastrous, but I have always been lucky enough to avoid the dreaded luggage scramble, so I continue to cook with them. \r\n - Small onion, Mushrooms, Cabbage mix ((or mixed stir-fry veggies)), Brown rice ((90 second microwave rice)), Soy sauce, Eggs, Hot sauce (to serve), Peel onion; slice thinly. Remove mushroom ends and slice thickly. Heat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened. ; Transfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked. Add to onion and mushroom mix.; Return pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper. Leave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp. ; Divide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top. ; Heat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny. Place an egg on top of each dish, drizzle with remaining soy and chilli sauce. ;  - &lt;strong&gt;Tips&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;Using cabbage as part of your veggie mix adds loads of fibre, vitamin C and also a great savoury flavour to the dish&lt;/li&gt;\r\n 	&lt;li&gt;The use of pre-cooked packet rice is always optional, however as this is a dry fried rice dish they do work particularly well as fresh cooked rice will break apart and turn into a stodgy mess.&lt;/li&gt;\r\n 	&lt;li&gt;Cut the egg and mix through your rice and veggies, the yolk will then cook and become a part of the sauce&lt;/li&gt;\r\n&lt;/ul&gt;\r\n&nbsp;\r\n\r\n&lt;strong&gt;Substitutions&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;If you have access to fresh meat; beef, chicken and pork all work well in place of mushrooms&lt;/li&gt;\r\n 	&lt;li&gt;You can still use mushrooms even if you add meat&lt;/li&gt;\r\n 	&lt;li&gt;Tofu can also be used to add a protein boost&lt;/li&gt;\r\n&lt;/ul&gt; - Main Dish - Korean - Back Country - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]','Mushroom Veggie Bibimbap','','inherit','closed','closed','','228-revision-v1','','','2018-11-27 21:42:30','2018-11-27 10:42:30','',228,'https://cooklab.com.au/2018/11/27/228-revision-v1/',0,'revision','',0),(235,1,'2018-11-27 21:42:57','2018-11-27 10:42:57','[wpurp-searchable-recipe] - Don’t be put off by the tongue twister name, I still can’t say it properly either but I love eating it. This is a super tasty Korean dish that uses rice, any kind of veggies you can get your hands on, meat if you wish, all topped off with a crispy fried egg that gets mixed in to make a sauce. \r\n\r\n\r\n\r\nThe inspiration for making this one came to me on the road because I had a couple of packets of soy and chilli sauces from a take-away stashed in my supplies. I know not everyone likes to travel with eggs, yes it can be disastrous, but I have always been lucky enough to avoid the dreaded luggage scramble, so I continue to cook with them. \r\n - Small onion, Mushrooms, Cabbage mix ((or mixed stir-fry veggies)), Brown rice ((90 second microwave rice)), Soy sauce, Eggs, Hot sauce (to serve), Peel onion; slice thinly. Remove mushroom ends and slice thickly. Heat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened. ; Transfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked. Add to onion and mushroom mix.; Return pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper. Leave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp. ; Divide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top. ; Heat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny. Place an egg on top of each dish, drizzle with remaining soy and chilli sauce. ;  - &lt;strong&gt;Tips&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;Using cabbage as part of your veggie mix adds loads of fibre, vitamin C and also a great savoury flavour to the dish&lt;/li&gt;\r\n 	&lt;li&gt;The use of pre-cooked packet rice is always optional, however as this is a dry fried rice dish they do work particularly well as fresh cooked rice will break apart and turn into a stodgy mess.&lt;/li&gt;\r\n 	&lt;li&gt;Cut the egg and mix through your rice and veggies, the yolk will then cook and become a part of the sauce&lt;/li&gt;\r\n&lt;/ul&gt;\r\n&nbsp;\r\n\r\n&lt;strong&gt;Substitutions&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;If you have access to fresh meat; beef, chicken and pork all work well in place of mushrooms&lt;/li&gt;\r\n 	&lt;li&gt;You can still use mushrooms even if you add meat&lt;/li&gt;\r\n 	&lt;li&gt;Tofu can also be used to add a protein boost&lt;/li&gt;\r\n&lt;/ul&gt; - Main Dish - Korean - Back Country - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]','','','inherit','closed','closed','','228-revision-v1','','','2018-11-27 21:42:57','2018-11-27 10:42:57','',228,'https://cooklab.com.au/2018/11/27/228-revision-v1/',0,'revision','',0),(236,1,'2018-11-27 21:43:18','2018-11-27 10:43:18','[wpurp-searchable-recipe]Mushroom Veggie Bibimbap - Don’t be put off by the tongue twister name, I still can’t say it properly either but I love eating it. This is a super tasty Korean dish that uses rice, any kind of veggies you can get your hands on, meat if you wish, all topped off with a crispy fried egg that gets mixed in to make a sauce. \r\n\r\n\r\n\r\nThe inspiration for making this one came to me on the road because I had a couple of packets of soy and chilli sauces from a take-away stashed in my supplies. I know not everyone likes to travel with eggs, yes it can be disastrous, but I have always been lucky enough to avoid the dreaded luggage scramble, so I continue to cook with them. \r\n - Small onion, Mushrooms, Cabbage mix ((or mixed stir-fry veggies)), Brown rice ((90 second microwave rice)), Soy sauce, Eggs, Hot sauce (to serve), Peel onion; slice thinly. Remove mushroom ends and slice thickly. Heat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened. ; Transfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked. Add to onion and mushroom mix.; Return pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper. Leave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp. ; Divide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top. ; Heat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny. Place an egg on top of each dish, drizzle with remaining soy and chilli sauce. ;  - &lt;strong&gt;Tips&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;Using cabbage as part of your veggie mix adds loads of fibre, vitamin C and also a great savoury flavour to the dish&lt;/li&gt;\r\n 	&lt;li&gt;The use of pre-cooked packet rice is always optional, however as this is a dry fried rice dish they do work particularly well as fresh cooked rice will break apart and turn into a stodgy mess.&lt;/li&gt;\r\n 	&lt;li&gt;Cut the egg and mix through your rice and veggies, the yolk will then cook and become a part of the sauce&lt;/li&gt;\r\n&lt;/ul&gt;\r\n&nbsp;\r\n\r\n&lt;strong&gt;Substitutions&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;If you have access to fresh meat; beef, chicken and pork all work well in place of mushrooms&lt;/li&gt;\r\n 	&lt;li&gt;You can still use mushrooms even if you add meat&lt;/li&gt;\r\n 	&lt;li&gt;Tofu can also be used to add a protein boost&lt;/li&gt;\r\n&lt;/ul&gt; - Main Dish - Korean - Back Country - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]','','','inherit','closed','closed','','228-revision-v1','','','2018-11-27 21:43:18','2018-11-27 10:43:18','',228,'https://cooklab.com.au/2018/11/27/228-revision-v1/',0,'revision','',0),(238,1,'2018-11-27 21:49:13','2018-11-27 10:49:13','[wpurp-searchable-recipe]Mushroom Veggie Bibimbap - Don’t be put off by the tongue twister name, I still can’t say it properly either but I love eating it. This is a super tasty Korean dish that uses rice, any kind of veggies you can get your hands on, meat if you wish, all topped off with a crispy fried egg that gets mixed in to make a sauce. \r\n\r\n\r\n\r\nThe inspiration for making this one came to me on the road because I had a couple of packets of soy and chilli sauces from a take-away stashed in my supplies. I know not everyone likes to travel with eggs, yes it can be disastrous, but I have always been lucky enough to avoid the dreaded luggage scramble, so I continue to cook with them. \r\n - small onion, mushrooms, cabbage mix ((or mixed stir-fry veggies)), brown rice ((90 second microwave rice)), soy sauce, eggs, hot sauce (to serve), , Peel onion; slice thinly. Remove mushroom ends and slice thickly. Heat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened. ; Transfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked. Add to onion and mushroom mix.; Return pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper. Leave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp. ; Divide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top. ; Heat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny. Place an egg on top of each dish, drizzle with remaining soy and chilli sauce. ; ;  - &lt;strong&gt;Tips&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;Using cabbage as part of your veggie mix adds loads of fibre, vitamin C and also a great savoury flavour to the dish&lt;/li&gt;\r\n 	&lt;li&gt;The use of pre-cooked packet rice is always optional, however as this is a dry fried rice dish they do work particularly well as fresh cooked rice will break apart and turn into a stodgy mess.&lt;/li&gt;\r\n 	&lt;li&gt;Cut the egg and mix through your rice and veggies, the yolk will then cook and become a part of the sauce&lt;/li&gt;\r\n&lt;/ul&gt;\r\n&nbsp;\r\n\r\n&lt;strong&gt;Substitutions&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;If you have access to fresh meat; beef, chicken and pork all work well in place of mushrooms&lt;/li&gt;\r\n 	&lt;li&gt;You can still use mushrooms even if you add meat&lt;/li&gt;\r\n 	&lt;li&gt;Tofu can also be used to add a protein boost&lt;/li&gt;\r\n&lt;/ul&gt; - Main Dish - Korean - Back Country - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]','','','inherit','closed','closed','','228-revision-v1','','','2018-11-27 21:49:13','2018-11-27 10:49:13','',228,'https://cooklab.com.au/2018/11/27/228-revision-v1/',0,'revision','',0),(239,1,'2018-11-27 21:53:33','2018-11-27 10:53:33','','','','inherit','closed','closed','','228-autosave-v1','','','2018-11-27 21:53:33','2018-11-27 10:53:33','',228,'https://cooklab.com.au/2018/11/27/228-autosave-v1/',0,'revision','',0),(240,1,'2018-11-28 07:39:50','2018-11-27 20:39:50','It can be hard to maintain a healthy balanced diet with our increasingly busy lifestyles. Add to this an overwhelming amount of contradictory information about health and nutrition now available on the internet,  staying healthy can seem frustrating, and down right confusing to say the least.\n\nI am regularly asked if multi-vitamins are a valuable substitute to have on hand for those days, weeks or even months when diet doesn\'t get the focus it deserves. To answer this question, it is important to consider all the facts about what we require from vitamins and minerals, and how our body uses them.\n\nEvery day, your body produces skin, muscle, and bone. Not only are our bodies focused on maintaining and renewing these incredibly important structural functions, it must also constantly create new red blood cells. Red blood cells are vital as they carry nutrients and oxygen to every cell in your body. Vitamins and minerals also play a pivotal role in sending messages through the nerve system from the brain, to every major organ, maintaining your life sustaining functions.\n\nSo, with a better understanding of the role vitamins and minerals play in our bodies, it is easier to assess the importance placed on ensuring we achieve our daily requirements. Whilst there is some evidence that a multi-vitamin pill can be beneficial, the lack of understanding on their interaction inside the body still remains.\n\nTo comprehensively claim they are effective, we need evidence of how they dissolve in our system, cross into the blood cells and ultimately preform their required biological function, in the same way a diet based vitamin or mineral would. This is known as bio-availability. Unfortunately there is still insufficient scientific evidence on the products that are available in the market to know if they are bio-available, and in what quantities.\n\nVitamins, supplements and quick health fixes will always be dubious with regard to the claims they make. Often their claims made are a result of research funded by the large corporations that supply these products. That is not to say that all supplements are not worthwhile, however take claims as marketing and do your own research on whether or not they have value from a scientific viewpoint. It has been well proven that many do not hold health related value, as claimed by the manufacturers and are not worth your hard earned money.\n\nAs I tell everyone I speak to about nutrition, we are ALL different. Every single one of us. Our bodies all function in their own unique way and this is most evident when it comes to nutrient absorption and conversion in the body. As our friends at Skittles say, \'Eat the Rainbow\' and you have little fear that you are getting all of the nutrients you need.','Are Multi-Vitamins Useful for Maintaining Health','','inherit','closed','closed','','184-autosave-v1','','','2018-11-28 07:39:50','2018-11-27 20:39:50','',184,'https://cooklab.com.au/2018/11/28/184-autosave-v1/',0,'revision','',0),(241,1,'2018-11-28 07:40:04','2018-11-27 20:40:04','It can be hard to maintain a healthy balanced diet with our increasingly busy lifestyles. Add to this an overwhelming amount of contradictory information about health and nutrition now available on the internet,  staying healthy can seem frustrating, and down right confusing to say the least.\r\n\r\nI am regularly asked if multi-vitamins are a valuable substitute to have on hand for those days, weeks or even months when diet doesn\'t get the focus it deserves. To answer this question, it is important to consider all the facts about what we require from vitamins and minerals, and how our body uses them.\r\n\r\nEvery day, your body produces skin, muscle, and bone. Not only are our bodies focused on maintaining and renewing these incredibly important structural functions, it must also constantly create new red blood cells. Red blood cells are vital as they carry nutrients and oxygen to every cell in your body. Vitamins and minerals also play a pivotal role in sending messages through the nerve system from the brain, to every major organ, maintaining your life sustaining functions.\r\n\r\nSo, with a better understanding of the role vitamins and minerals play in our bodies, it is easier to assess the importance placed on ensuring we achieve our daily requirements. Whilst there is some evidence that a multi-vitamin pill can be beneficial, the lack of understanding on their interaction inside the body still remains.\r\n\r\nTo comprehensively claim they are effective, we need evidence of how they dissolve in our system, cross into the blood cells and ultimately preform their required biological function, in the same way a diet based vitamin or mineral would. This is known as bio-availability. Unfortunately there is still insufficient scientific evidence on the products that are available in the market to know if they are bio-available, and in what quantities.\r\n\r\nVitamins, supplements and quick health fixes will always be dubious with regard to the claims they make. Often their claims made are a result of research funded by the large corporations that supply these products. That is not to say that all supplements are not worthwhile, however take claims as marketing and do your own research on whether or not they have value from a scientific viewpoint. It has been well proven that many do not hold health related value, as claimed by the manufacturers and are not worth your hard earned money.\r\n\r\nAs I tell everyone I speak to about nutrition, we are ALL different. Every single one of us. Our bodies all function in their own unique way and this is most evident when it comes to nutrient absorption and conversion in the body. As our friends at Skittles say, \'Eat the Rainbow\' and you have little fear that you are getting all of the nutrients you need.','Are Multi-Vitamins Useful for Maintaining Health','','inherit','closed','closed','','184-revision-v1','','','2018-11-28 07:40:04','2018-11-27 20:40:04','',184,'https://cooklab.com.au/2018/11/28/184-revision-v1/',0,'revision','',0),(242,1,'2018-11-28 07:54:18','2018-11-27 20:54:18','&nbsp;\r\n\r\n<i>“</i><i>The processes required for fermented foods were present on earth when man appeared on the scene</i><i>…</i><i>When we study these foods, we are in fact studying the most intimate relationships between man, microbe and foods.</i><i>”</i><i> </i>\r\n<b>Prof. Keith H. Steinkraus</b>\r\n\r\nFermentation is one of the oldest forms of food preservation, having been used for thousands of years. Fermentation is a natural process and our ancestors recognised the favourable taste, preservation and nutritional qualities of fermented foods such as vegetables, bread, cheese and wine without fully understanding the science behind it.\r\n\r\nFast forward thousands of years to a time where people no longer need these traditional methods of storing their food due to modern advances such as electricity, and year round availability of foods. However, despite such advances there has been a renewed interest in these foods, and for very good reason.\r\n\r\nEssentially the fermentation process is the slow decomposition of food by microorganisms, enzymes or a combination of both. The 3 major microorganisms involved in the fermentation process include bacteria, yeasts and moulds. These microorganisms are found abundantly in nature, and in foods. Whilst some strains have the potential to cause food spoilage or poisoning, with fermentation, it is the presence and growth of beneficial microorganisms that produce desirable \"spoilage\" effects.\r\n\r\nCarbohydrates in the fermentation process serve as food for microorganisms which break them down, producing by-products; carbon dioxide, alcohol, acids and hydrogen all of which give fermented foods their distinctive taste and aroma. As they consume the carbohydrates and contribute by-products, the subsequent changes in the environment of the food suppresses the growth of unfavourable micro-organisms and provide the food with their characteristic flavours and texture.\r\n\r\nSauerkraut, traditionally made in Germany is a great example of a common fermented food. Essentially it is the acidic fermentation of cabbage by lactic acid producing bacteria. Sauerkraut literally translates into “Acid Cabbage”. Shredded cabbage and pure salt are placed in a jar under pressure. The salt and pressure withdraws moisture from the cabbage to create a favourable environment for the bacteria to grow.\r\n\r\nDifferent strains of bacteria will grow and produce lactic acid until the acidity reaches about 2-2.5%. The end product is a mix of lactic acid, acetic acid, carbon dioxide and aromatic compounds which create the characteristic flavour. The acid environment prevents unfavourable microorganisms from growing therefore extending the shelf life.\r\n\r\nFrom a health perspective there is growing interest into fermented foods as evidence shows a possible connection between how the microbes act in food pre-consumption, and in turn the ways in which the microbes in these foods influence our body’s microbiota. It has been reported that fermented foods can provide us with a dietary source of beneficial gut microbes however more evidence is needed on this topic as it is not properly understood if they able to survive the harsh environment of the human stomach. Fermented foods have been found to magnify protein quality and bioavailability of Vitamin B, magnesium and zinc, all of which is very positive from a nutrition perspective.\r\n\r\nUnfortunately there are millions of people around the world who still do not have enough food on a daily basis. The Food and Agriculture Organisation of the United nations (FAO), are working with other major organisations to tackle food security which is still a significant problem for developing countries. There is real potential for fermentation to play an important role in developing countries. Being a relatively efficient preservation process, it increases product shelf life and decreases the need for refrigeration.\r\n\r\nTherefore, in addition to fermentation being a very important process in food production and food security, there is now growing evidence that fermented foods have many more health benefits than once thought. So get out there and explore some of these fantastic and ancient foods, maybe even try making your own!','Fermentation','','inherit','closed','closed','','85-autosave-v1','','','2018-11-28 07:54:18','2018-11-27 20:54:18','',85,'https://cooklab.com.au/2018/11/28/85-autosave-v1/',0,'revision','',0),(243,1,'2018-11-28 07:54:01','2018-11-27 20:54:01','','full-size-sauerkraut-2-of-2','','inherit','open','closed','','full-size-sauerkraut-2-of-2','','','2018-11-28 07:54:01','2018-11-27 20:54:01','',85,'https://cooklab.com.au/wp-content/uploads/2016/10/full-size-sauerkraut-2-of-2.jpg',0,'attachment','image/jpeg',0),(245,1,'2018-11-28 07:55:41','2018-11-27 20:55:41','','IMG_8649','','inherit','open','closed','','img_8649','','','2018-11-28 07:55:41','2018-11-27 20:55:41','',85,'https://cooklab.com.au/wp-content/uploads/2016/10/IMG_8649.jpg',0,'attachment','image/jpeg',0),(248,1,'2018-12-04 07:03:36','2018-12-03 20:03:36','','almond-butter-quinoa','via SBS.com.au','inherit','open','closed','','almond-butter-quinoa','','','2018-12-04 07:04:02','2018-12-03 20:04:02','',79,'https://cooklab.com.au/wp-content/uploads/2016/10/almond-butter-quinoa.jpg',0,'attachment','image/jpeg',0),(249,1,'2018-12-04 07:07:16','2018-12-03 20:07:16','<em><strong>You Are What You Absorb</strong></em>\r\n\r\nWith the plethora of information bombarding us from all angles with regard to nutrition, it is confusing to say the least. Unfortunately just eating the \"right foods\" may not be enough to ensure you are giving your body the vital nutrients it requires for normal healthy function.\r\n\r\nResearching the latest super-food and running to the market to stock up on kale and quinoa, does not necessarily mean you will get the reported benefits. The reason for this is simple; just because a nutrient is present in a particular food, does not mean your body has the ability to absorb, and utilize it.\r\n\r\n[caption id=\"attachment_248\" align=\"aligncenter\" width=\"704\"]<img class=\"size-full wp-image-248\" src=\"https://cooklab.com.au/wp-content/uploads/2016/10/almond-butter-quinoa.jpg\" alt=\"\" width=\"704\" height=\"396\" /> via SBS.com.au[/caption]\r\n\r\nWhy is that I hear you ask. To gain a better understanding of what is good for us, we need to look at how the body absorbs the nutrition you get from food. The human digestive system is an incredible, but complex system. It not only needs to have the right nutrients available through good diet, it needs to be able to break them down into a form that can be used.\r\n\r\nThe ability of your body to absorb, and use a particular nutrient from food is known as; <a href=\"https://www.globalhealingcenter.com/natural-health/what-is-bioavailability/\">bioavailability</a>. In simple terms, if you read that quinoa contains all the <a href=\"https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/essential-amino-acids\">essential amino acids</a> (required from diet), the question becomes, can they be broken down and passed into the blood through the digestive system? Can they be used by the body as they are needed? In the case of essential amino acids, this means building muscle tissue and repairing cells among other things.\r\n\r\nThis is where science comes in. The presence or absence of nutrients can be tested in a laboratory and the results can be reported as fact, quinoa does in fact, contain all nine essential amino acids. However, if they have not been tested to prove they are bioavailable, then it becomes more challenging to understand their nutritional value in the diet. Whilst eating whole grains is invariably good for you from a nutrition and fibre perspective, if you are relying on a particular food as a source of a nutrient, understanding its bioavailability in the body becomes very important.\r\n\r\nIt is common to think, and rightly so, that when you eat a food, every part of it is absorbed and used by the body. However as we now understand that is not the case. Combination of foods, alcohol, drugs and health issues all have the ability to impact the absorption of nutrients by the body. As every individual is different due to the uniqueness of our diets, health status and genetics, it is impossible to definitively predict how any food is utilised once consumed. Generally speaking though, rigorous bioavailability testing gives us a much better understanding of a particular foods nutritional value, and the findings hold true for most people.\r\n\r\nFor this reason, the next time your newsfeed tells you to pack as much of the next big super-food into your work lunches, stop and look for scientific studies that show whether it is bioavailable, preferably ones that have been published in peer-reviewed papers. Luckily the beloved quinoa seed, once only found high up in the Andes Mountains and trendy cafes, but now as common as couscous, has been tested and <a href=\"https://www.ncbi.nlm.nih.gov/pubmed/1546052\">proven to be a good bioavailable</a> dietary source of essential amino acids.\r\n\r\nHappy eating (and absorbing)!\r\n\r\n<strong><em>Kylie </em></strong>','Bioavailability','','inherit','closed','closed','','79-revision-v1','','','2018-12-04 07:07:16','2018-12-03 20:07:16','',79,'https://cooklab.com.au/2018/12/04/79-revision-v1/',0,'revision','',0),(252,1,'2019-12-26 13:00:54','2019-12-26 02:00:54','[tb-calendar booking=\"nutritionscience, moleculargastronomy, scienceofflavour, private-and-corporate-groups, giftvoucher\"]','Cooking Classes','','inherit','closed','closed','','45-autosave-v1','','','2019-12-26 13:00:54','2019-12-26 02:00:54','',45,'https://cooklab.com.au/2019/02/05/45-autosave-v1/',0,'revision','',0),(253,1,'2019-02-05 13:47:34','2019-02-05 02:47:34','&nbsp;\n\nDo you love baking but struggle to get consistent results? Not sure why your sponge cake could rival Nigella’s one day and be a total flop the next?\n\nIt all comes down to chemistry.\n\nUnderstanding common baking ingredients, their uses and how different conditions will impact their performance will give you the insider knowledge when baking.\n\nThis hands on workshop will examine the molecular interactions between ingredients, how to use them to ensure success and how to master the basics so you can take on any recipe with confidence.\n<h4>BOOKING CALENDAR</h4>\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"scienceofflavour\"]\n<h4>All Cook Lab classes include:</h4>\n<ul>\n 	<li class=\"li1\"><span class=\"s1\">Hands-on practical cooking </span></li>\n 	<li class=\"li1\"><span class=\"s1\">Easy to understand scientific principles behind the techniques used </span></li>\n 	<li class=\"li1\"><span class=\"s1\">Easy to follow recipes for all dishes covered in class</span></li>\n 	<li class=\"li1\"><span class=\"s1\">Comprehensive class notes for additional information and techniques</span></li>\n 	<li class=\"li1\"><span class=\"s1\">Use of personal safety equipment if required </span></li>\n</ul>\n<p class=\"p1\"><span class=\"s1\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','Science of Baking','','inherit','closed','closed','','28-autosave-v1','','','2019-02-05 13:47:34','2019-02-05 02:47:34','',28,'https://cooklab.com.au/2019/02/05/28-autosave-v1/',0,'revision','',0),(254,1,'2019-02-05 13:10:12','2019-02-05 02:10:12','Do you love baking but struggle to get consistent results? Not sure why your sponge cake could rival Nigella’s one day and be a total flop the next?\r\n\r\nIt all comes down to chemistry.\r\n\r\nUnderstanding common baking ingredients, their uses and how different conditions will impact their performance will give you the insider knowledge when baking.\r\n\r\nThis hands on workshop will examine the molecular interactions between ingredients, how to use them to ensure success and how to master the basics so you can take on any recipe with confidence.\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"scienceofflavour\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s1\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s1\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','Science of Baking','','inherit','closed','closed','','28-revision-v1','','','2019-02-05 13:10:12','2019-02-05 02:10:12','',28,'https://cooklab.com.au/2019/02/05/28-revision-v1/',0,'revision','',0),(256,1,'2019-02-05 13:44:24','2019-02-05 02:44:24','Sydneys best chocolate cake learn to bake','Chocolate Cake','','inherit','open','closed','','20171012_182255_resized','','','2019-02-05 13:44:56','2019-02-05 02:44:56','',28,'https://cooklab.com.au/wp-content/uploads/2019/02/20171012_182255_resized.jpg',0,'attachment','image/jpeg',0),(258,1,'2019-02-05 13:48:27','2019-02-05 02:48:27','<img class=\"aligncenter size-large wp-image-256\" src=\"https://cooklab.com.au/wp-content/uploads/2019/02/20171012_182255_resized-e1549334892466-822x1024.jpg\" alt=\"\" width=\"625\" height=\"779\" />\r\n\r\nDo you love baking but struggle to get consistent results? Not sure why your sponge cake could rival Nigella’s one day and be a total flop the next?\r\n\r\nIt all comes down to chemistry.\r\n\r\nUnderstanding common baking ingredients, their uses and how different conditions will impact their performance will give you the insider knowledge when baking.\r\n\r\nThis hands on workshop will examine the molecular interactions between ingredients, how to use them to ensure success and how to master the basics so you can take on any recipe with confidence.\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"scienceofflavour\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s1\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s1\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','Science of Baking','','inherit','closed','closed','','28-revision-v1','','','2019-02-05 13:48:27','2019-02-05 02:48:27','',28,'https://cooklab.com.au/2019/02/05/28-revision-v1/',0,'revision','',0),(257,1,'2019-02-05 13:46:29','2019-02-05 02:46:29','<img class=\"aligncenter size-large wp-image-256\" src=\"https://cooklab.com.au/wp-content/uploads/2019/02/20171012_182255_resized-682x1024.jpg\" alt=\"\" width=\"625\" height=\"938\" />\r\n\r\nDo you love baking but struggle to get consistent results? Not sure why your sponge cake could rival Nigella’s one day and be a total flop the next?\r\n\r\nIt all comes down to chemistry.\r\n\r\nUnderstanding common baking ingredients, their uses and how different conditions will impact their performance will give you the insider knowledge when baking.\r\n\r\nThis hands on workshop will examine the molecular interactions between ingredients, how to use them to ensure success and how to master the basics so you can take on any recipe with confidence.\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"scienceofflavour\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s1\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s1\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','Science of Baking','','inherit','closed','closed','','28-revision-v1','','','2019-02-05 13:46:29','2019-02-05 02:46:29','',28,'https://cooklab.com.au/2019/02/05/28-revision-v1/',0,'revision','',0),(259,1,'2019-02-05 13:48:55','2019-02-05 02:48:55','<img class=\"aligncenter size-large wp-image-256\" src=\"https://cooklab.com.au/wp-content/uploads/2019/02/20171012_182255_resized-e1549334892466-822x1024.jpg\" alt=\"\" width=\"625\" height=\"779\" />\r\n\r\nDo you love baking but struggle to get consistent results? Not sure why your sponge cake could rival Nigella’s one day and be a total flop the next?\r\n\r\nIt all comes down to chemistry. Understanding common baking ingredients, their uses and how different conditions will impact their performance will give you the insider knowledge when baking.\r\n\r\nThis hands on workshop will examine the molecular interactions between ingredients, how to use them to ensure success and how to master the basics so you can take on any recipe with confidence.\r\n<h4>BOOKING CALENDAR</h4>\r\n[tb-calendar nofilter=\"yes\" notimezone=\"yes\" booking=\"scienceofflavour\"]\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s1\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Comprehensive class notes for additional information and techniques</span></li>\r\n 	<li class=\"li1\"><span class=\"s1\">Use of personal safety equipment if required </span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s1\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','Science of Baking','','inherit','closed','closed','','28-revision-v1','','','2019-02-05 13:48:55','2019-02-05 02:48:55','',28,'https://cooklab.com.au/2019/02/05/28-revision-v1/',0,'revision','',0),(260,1,'2019-12-26 11:45:14','0000-00-00 00:00:00','','Auto Draft','','auto-draft','open','open','','','','','2019-12-26 11:45:14','0000-00-00 00:00:00','',0,'https://cooklab.com.au/?p=260',0,'post','',0),(261,1,'2019-12-26 11:49:42','2019-12-26 00:49:42','','woocommerce-placeholder','','inherit','open','closed','','woocommerce-placeholder','','','2019-12-26 11:49:42','2019-12-26 00:49:42','',0,'https://cooklab.com.au/wp-content/uploads/2019/12/woocommerce-placeholder.png',0,'attachment','image/png',0),(262,1,'2019-12-26 12:03:12','2019-12-26 01:03:12','https://cooklab.com.au/wp-content/uploads/2016/07/cropped-CookLab_Logo_v32-e1469956460845-1.jpg','cropped-CookLab_Logo_v32-e1469956460845-1.jpg','','inherit','open','closed','','cropped-cooklab_logo_v32-e1469956460845-1-jpg','','','2019-12-26 12:03:12','2019-12-26 01:03:12','',0,'https://cooklab.com.au/wp-content/uploads/2016/07/cropped-CookLab_Logo_v32-e1469956460845-1.jpg',0,'attachment','image/jpeg',0),(263,1,'2019-12-26 12:04:13','0000-00-00 00:00:00','{\n    \"foodica::custom_logo\": {\n        \"value\": 262,\n        \"type\": \"theme_mod\",\n        \"user_id\": 1,\n        \"date_modified_gmt\": \"2019-12-26 01:04:13\"\n    },\n    \"nav_menu_item[43]\": {\n        \"value\": false,\n        \"type\": \"nav_menu_item\",\n        \"user_id\": 1,\n        \"date_modified_gmt\": \"2019-12-26 01:04:13\"\n    }\n}','','','auto-draft','closed','closed','','8a187fe2-b824-4b79-8279-a0069152a562','','','2019-12-26 12:04:13','0000-00-00 00:00:00','',0,'https://cooklab.com.au/?p=263',0,'customize_changeset','',0),(264,1,'2019-12-26 12:08:12','2019-12-26 01:08:12','{\n    \"sidebars_widgets[sidebar-1]\": {\n        \"value\": [\n            \"search-2\",\n            \"recent-posts-2\",\n            \"archives-2\",\n            \"categories-2\",\n            \"meta-2\"\n        ],\n        \"type\": \"option\",\n        \"user_id\": 1,\n        \"date_modified_gmt\": \"2019-12-26 01:08:12\"\n    }\n}','','','trash','closed','closed','','f208ed98-59c5-4211-b6e0-2284147c2944','','','2019-12-26 12:08:12','2019-12-26 01:08:12','',0,'https://cooklab.com.au/2019/12/26/f208ed98-59c5-4211-b6e0-2284147c2944/',0,'customize_changeset','',0),(265,1,'2019-12-26 12:09:59','2019-12-26 01:09:59','[woocommerce_checkout]','Checkout','','inherit','closed','closed','','141-revision-v1','','','2019-12-26 12:09:59','2019-12-26 01:09:59','',141,'https://cooklab.com.au/2019/12/26/141-revision-v1/',0,'revision','',0),(266,1,'2019-12-26 13:13:47','2019-12-26 02:13:47','<p class=\"p1\">From learning how to boil an egg to creating your own culinary master piece, individual classes are whatever you need them to be. Develop skills that are transferable to any recipe or cuisine.</p>\r\nLearn in the convenience of your own kitchen giving you confidence that you can create delicious healthy meals at home.\r\n<h4>BOOKING CALENDAR</h4>\r\n&lt;iframe src=\"https://calendar.google.com/calendar/embed?height=600&amp;amp;wkst=1&amp;amp;bgcolor=%23ffffff&amp;amp;ctz=Australia%2FSydney&amp;amp;src=c28xZTcxZ2swZ3AwZzZ0MTd1MTFrbjBjYmtAZ3JvdXAuY2FsZW5kYXIuZ29vZ2xlLmNvbQ&amp;amp;color=%23871111\" style=\"border:solid 1px #777\" width=\"800\" height=\"600\" frameborder=\"0\" scrolling=\"no\"&gt;&lt;/iframe&gt;\r\n<h4>All Cook Lab classes include:</h4>\r\n<ul>\r\n 	<li class=\"li1\"><span class=\"s2\">Hands-on practical cooking </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to understand scientific principles behind the techniques used </span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Easy to follow recipes for all dishes covered in class</span></li>\r\n 	<li class=\"li1\"><span class=\"s2\">Comprehensive class notes for additional information and technique</span></li>\r\n</ul>\r\n<p class=\"p1\"><span class=\"s2\">View our <a href=\"http://cooklab.com.au/terms-and-conditions/\">terms and conditions</a></span></p>','My Own Cooking Class','','inherit','closed','closed','','35-autosave-v1','','','2019-12-26 13:13:47','2019-12-26 02:13:47','',35,'https://cooklab.com.au/2019/12/26/35-autosave-v1/',0,'revision','',0),(268,0,'2019-12-26 12:24:31','2019-12-26 01:24:31','[]','woocommerce_update_marketplace_suggestions','','publish','open','closed','','woocommerce_update_marketplace_suggestions','','','2019-12-26 12:25:17','2019-12-26 01:25:17','',0,'https://cooklab.com.au/?post_type=scheduled-action&#038;p=268',0,'scheduled-action','',3),(269,1,'2019-12-26 12:44:58','2019-12-26 01:44:58','{\n    \"old_sidebars_widgets_data\": {\n        \"value\": {\n            \"wp_inactive_widgets\": [\n                \"recent-comments-2\"\n            ],\n            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This is a super tasty Korean dish that uses rice, any kind of veggies you can get your hands on, meat if you wish, all topped off with a crispy fried egg that gets mixed in to make a sauce. \r\n\r\n\r\n\r\nThe inspiration for making this one came to me on the road because I had a couple of packets of soy and chilli sauces from a take-away stashed in my supplies. I know not everyone likes to travel with eggs, yes it can be disastrous, but I have always been lucky enough to avoid the dreaded luggage scramble, so I continue to cook with them. \r\n - small onion, mushrooms, cabbage mix ((or mixed stir-fry veggies)), brown rice ((90 second microwave rice)), soy sauce, eggs, hot sauce (to serve), , Peel onion; slice thinly. Remove mushroom ends and slice thickly. Heat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened. ; Transfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked. Add to onion and mushroom mix.; Return pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper. Leave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp. ; Divide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top. ; Heat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny. Place an egg on top of each dish, drizzle with remaining soy and chilli sauce. ; ;  - &lt;strong&gt;Tips&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;Using cabbage as part of your veggie mix adds loads of fibre, vitamin C and also a great savoury flavour to the dish&lt;/li&gt;\r\n 	&lt;li&gt;The use of pre-cooked packet rice is always optional, however as this is a dry fried rice dish they do work particularly well as fresh cooked rice will break apart and turn into a stodgy mess.&lt;/li&gt;\r\n 	&lt;li&gt;Cut the egg and mix through your rice and veggies, the yolk will then cook and become a part of the sauce&lt;/li&gt;\r\n&lt;/ul&gt;\r\n&nbsp;\r\n\r\n&lt;strong&gt;Substitutions&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;If you have access to fresh meat; beef, chicken and pork all work well in place of mushrooms&lt;/li&gt;\r\n 	&lt;li&gt;You can still use mushrooms even if you add meat&lt;/li&gt;\r\n 	&lt;li&gt;Tofu can also be used to add a protein boost&lt;/li&gt;\r\n&lt;/ul&gt; - Main Dish - Korean - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]','bipimbap','','inherit','closed','closed','','228-revision-v1','','','2019-12-26 21:19:29','2019-12-26 10:19:29','',228,'https://cooklab.com.au/2019/12/26/228-revision-v1/',0,'revision','',0),(296,3,'2019-12-26 21:22:07','2019-12-26 10:22:07','The frontend calendar is rendered by the [tb-calendar] shortcode. Try to use the “Services” filter button to filter the availabilities.\r\n\r\n','Cooking Class','','publish','closed','closed','','cooking-class','','','2019-12-26 21:48:05','2019-12-26 10:48:05','',0,'https://cooklab.com.au/?page_id=296',0,'page','',0),(297,3,'2019-12-26 21:22:07','2019-12-26 10:22:07','[ultimate-recipe id=\"latest\" template=\"0\"]','Recipe','','inherit','closed','closed','','296-revision-v1','','','2019-12-26 21:22:07','2019-12-26 10:22:07','',296,'https://cooklab.com.au/2019/12/26/296-revision-v1/',0,'revision','',0),(299,3,'2019-12-26 21:23:24','2019-12-26 10:23:24','[ultimate-recipe id=\"latest\" template=\"80\"]','Recipe','','inherit','closed','closed','','296-revision-v1','','','2019-12-26 21:23:24','2019-12-26 10:23:24','',296,'https://cooklab.com.au/2019/12/26/296-revision-v1/',0,'revision','',0),(298,3,'2019-12-26 21:22:43','2019-12-26 10:22:43','[ultimate-recipe id=\"latest\" template=\"96\"][ultimate-recipe id=\"latest\" template=\"0\"]','Recipe','','inherit','closed','closed','','296-revision-v1','','','2019-12-26 21:22:43','2019-12-26 10:22:43','',296,'https://cooklab.com.au/2019/12/26/296-revision-v1/',0,'revision','',0),(301,3,'2019-12-26 21:24:43','2019-12-26 10:24:43','[ultimate-recipe id=\"latest\" template=\"80\"]','Recipe','','inherit','closed','closed','','296-revision-v1','','','2019-12-26 21:24:43','2019-12-26 10:24:43','',296,'https://cooklab.com.au/2019/12/26/296-revision-v1/',0,'revision','',0),(300,3,'2019-12-26 21:24:21','2019-12-26 10:24:21','[ultimate-recipe id=\"latest\" template=\"80\"][ultimate-recipe id=\"latest\" template=\"80\"]','Recipe','','inherit','closed','closed','','296-revision-v1','','','2019-12-26 21:24:21','2019-12-26 10:24:21','',296,'https://cooklab.com.au/2019/12/26/296-revision-v1/',0,'revision','',0),(302,3,'2019-12-26 21:31:57','2019-12-26 10:31:57','[wpurp-searchable-recipe]Mushroom Veggie Bibimbap - Don’t be put off by the tongue twister name, I still can’t say it properly either but I love eating it. This is a super tasty Korean dish that uses rice, any kind of veggies you can get your hands on, meat if you wish, all topped off with a crispy fried egg that gets mixed in to make a sauce. \r\n\r\n\r\n\r\nThe inspiration for making this one came to me on the road because I had a couple of packets of soy and chilli sauces from a take-away stashed in my supplies. I know not everyone likes to travel with eggs, yes it can be disastrous, but I have always been lucky enough to avoid the dreaded luggage scramble, so I continue to cook with them. \r\n - small onion, mushrooms, cabbage mix ((or mixed stir-fry veggies)), brown rice ((90 second microwave rice)), soy sauce, eggs, hot sauce (to serve), , Peel onion; slice thinly. Remove mushroom ends and slice thickly. Heat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened. ; Transfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked. Add to onion and mushroom mix.; Return pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper. Leave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp. ; Divide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top. ; Heat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny. Place an egg on top of each dish, drizzle with remaining soy and chilli sauce. ; ;  - &lt;strong&gt;Tips&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;Using cabbage as part of your veggie mix adds loads of fibre, vitamin C and also a great savoury flavour to the dish&lt;/li&gt;\r\n 	&lt;li&gt;The use of pre-cooked packet rice is always optional, however as this is a dry fried rice dish they do work particularly well as fresh cooked rice will break apart and turn into a stodgy mess.&lt;/li&gt;\r\n 	&lt;li&gt;Cut the egg and mix through your rice and veggies, the yolk will then cook and become a part of the sauce&lt;/li&gt;\r\n&lt;/ul&gt;\r\n&nbsp;\r\n\r\n&lt;strong&gt;Substitutions&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;If you have access to fresh meat; beef, chicken and pork all work well in place of mushrooms&lt;/li&gt;\r\n 	&lt;li&gt;You can still use mushrooms even if you add meat&lt;/li&gt;\r\n 	&lt;li&gt;Tofu can also be used to add a protein boost&lt;/li&gt;\r\n&lt;/ul&gt; - Main Dish - Korean - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]','bipimbap cooklab','','publish','open','closed','','bipimbapcooklab','','','2019-12-26 21:31:57','2019-12-26 10:31:57','',0,'https://cooklab.com.au/?post_type=recipe&#038;p=302',0,'recipe','',0),(303,3,'2019-12-26 21:31:57','2019-12-26 10:31:57','[wpurp-searchable-recipe]Mushroom Veggie Bibimbap - Don’t be put off by the tongue twister name, I still can’t say it properly either but I love eating it. This is a super tasty Korean dish that uses rice, any kind of veggies you can get your hands on, meat if you wish, all topped off with a crispy fried egg that gets mixed in to make a sauce. \r\n\r\n\r\n\r\nThe inspiration for making this one came to me on the road because I had a couple of packets of soy and chilli sauces from a take-away stashed in my supplies. I know not everyone likes to travel with eggs, yes it can be disastrous, but I have always been lucky enough to avoid the dreaded luggage scramble, so I continue to cook with them. \r\n - small onion, mushrooms, cabbage mix ((or mixed stir-fry veggies)), brown rice ((90 second microwave rice)), soy sauce, eggs, hot sauce (to serve), , Peel onion; slice thinly. Remove mushroom ends and slice thickly. Heat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened. ; Transfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked. Add to onion and mushroom mix.; Return pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper. Leave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp. ; Divide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top. ; Heat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny. Place an egg on top of each dish, drizzle with remaining soy and chilli sauce. ; ;  - &lt;strong&gt;Tips&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;Using cabbage as part of your veggie mix adds loads of fibre, vitamin C and also a great savoury flavour to the dish&lt;/li&gt;\r\n 	&lt;li&gt;The use of pre-cooked packet rice is always optional, however as this is a dry fried rice dish they do work particularly well as fresh cooked rice will break apart and turn into a stodgy mess.&lt;/li&gt;\r\n 	&lt;li&gt;Cut the egg and mix through your rice and veggies, the yolk will then cook and become a part of the sauce&lt;/li&gt;\r\n&lt;/ul&gt;\r\n&nbsp;\r\n\r\n&lt;strong&gt;Substitutions&lt;/strong&gt;\r\n&lt;ul&gt;\r\n 	&lt;li&gt;If you have access to fresh meat; beef, chicken and pork all work well in place of mushrooms&lt;/li&gt;\r\n 	&lt;li&gt;You can still use mushrooms even if you add meat&lt;/li&gt;\r\n 	&lt;li&gt;Tofu can also be used to add a protein boost&lt;/li&gt;\r\n&lt;/ul&gt; - Main Dish - Korean - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]','bipimbap cooklab','','inherit','closed','closed','','302-revision-v1','','','2019-12-26 21:31:57','2019-12-26 10:31:57','',302,'https://cooklab.com.au/2019/12/26/302-revision-v1/',0,'revision','',0),(304,3,'2019-12-26 21:37:47','2019-12-26 10:37:47','<div class=\"get-in-touch\">\r\n<strong>Kylie Day</strong>\r\n<a href=\"tel:0401 989 554\">0401 989 554</a>\r\n<a href = \"mailto: Kylie@cooklab.com.au\">Kylie@cooklab.com.au</a>\r\n</div>\r\n\r\n','Get in Touch','','publish','closed','closed','','get-in-touch','','','2019-12-27 21:49:34','2019-12-27 10:49:34','',0,'https://cooklab.com.au/?page_id=304',0,'page','',0),(305,3,'2019-12-26 21:37:47','2019-12-26 10:37:47','','Get in Touch','','inherit','closed','closed','','304-revision-v1','','','2019-12-26 21:37:47','2019-12-26 10:37:47','',304,'https://cooklab.com.au/2019/12/26/304-revision-v1/',0,'revision','',0),(306,3,'2019-12-26 21:38:16','2019-12-26 10:38:16','','Contact','','publish','closed','closed','','contact','','','2019-12-27 16:12:12','2019-12-27 05:12:12','',0,'https://cooklab.com.au/?p=306',4,'nav_menu_item','',0),(307,3,'2019-12-26 21:39:40','2019-12-26 10:39:40','<p>Kylie Day</p>\r\n<p>0401 989 554</p>\r\n<a href = \"mailto: Kylie@cooklab.com.au\">Kylie@cooklab.com.au</a>\r\n\r\n','Get in Touch','','inherit','closed','closed','','304-revision-v1','','','2019-12-26 21:39:40','2019-12-26 10:39:40','',304,'https://cooklab.com.au/2019/12/26/304-revision-v1/',0,'revision','',0),(308,3,'2019-12-26 21:43:20','2019-12-26 10:43:20','The frontend calendar is rendered by the [ tb-calendar ] shortcode. Try to use the “Services” filter button to filter the availabilities.\r\n\r\n','Cooking Class','','inherit','closed','closed','','296-revision-v1','','','2019-12-26 21:43:20','2019-12-26 10:43:20','',296,'https://cooklab.com.au/2019/12/26/296-revision-v1/',0,'revision','',0),(309,3,'2019-12-26 21:48:05','2019-12-26 10:48:05','The frontend calendar is rendered by the [tb-calendar] shortcode. Try to use the “Services” filter button to filter the availabilities.\r\n\r\n','Cooking Class','','inherit','closed','closed','','296-revision-v1','','','2019-12-26 21:48:05','2019-12-26 10:48:05','',296,'https://cooklab.com.au/2019/12/26/296-revision-v1/',0,'revision','',0),(310,3,'2019-12-26 23:19:31','0000-00-00 00:00:00','','Auto Draft','','auto-draft','open','closed','','','','','2019-12-26 23:19:31','0000-00-00 00:00:00','',0,'https://cooklab.com.au/?post_type=recipe&p=310',0,'recipe','',0),(311,3,'2019-12-26 23:27:13','2019-12-26 12:27:13','','Recipe Coklab','','publish','closed','closed','','recipe-coklab','','','2019-12-26 23:54:00','2019-12-26 12:54:00','',0,'https://cooklab.com.au/?page_id=311',0,'page','',0),(315,3,'2019-12-26 23:53:42','2019-12-26 12:53:42','','Recipe','','inherit','closed','closed','','311-revision-v1','','','2019-12-26 23:53:42','2019-12-26 12:53:42','',311,'https://cooklab.com.au/2019/12/26/311-revision-v1/',0,'revision','',0),(312,3,'2019-12-26 23:27:13','2019-12-26 12:27:13','[ultimate-recipe id=\"latest\" template=\"2\"]','Recipe','','inherit','closed','closed','','311-revision-v1','','','2019-12-26 23:27:13','2019-12-26 12:27:13','',311,'https://cooklab.com.au/2019/12/26/311-revision-v1/',0,'revision','',0),(314,3,'2019-12-26 23:28:35','2019-12-26 12:28:35','[ultimate-recipe id=\"latest\" template=\"2\"]','Recipe','','inherit','closed','closed','','311-revision-v1','','','2019-12-26 23:28:35','2019-12-26 12:28:35','',311,'https://cooklab.com.au/2019/12/26/311-revision-v1/',0,'revision','',0),(313,3,'2019-12-26 23:28:09','2019-12-26 12:28:09','[ultimate-recipe id=\"latest\" template=\"80\"][ultimate-recipe id=\"latest\" template=\"2\"]','Recipe','','inherit','closed','closed','','311-revision-v1','','','2019-12-26 23:28:09','2019-12-26 12:28:09','',311,'https://cooklab.com.au/2019/12/26/311-revision-v1/',0,'revision','',0),(316,3,'2019-12-26 23:54:00','2019-12-26 12:54:00','','Recipe Coklab','','inherit','closed','closed','','311-revision-v1','','','2019-12-26 23:54:00','2019-12-26 12:54:00','',311,'https://cooklab.com.au/2019/12/26/311-revision-v1/',0,'revision','',0),(317,3,'2019-12-26 23:54:48','2019-12-26 12:54:48','<p>Use this like normal post content. The recipe will automatically be included at the end of the post, or wherever you place the shortcode:</p>[recipe]<br /><p>This text will appear below your recipe.</p>[wpurp-searchable-recipe]Demo Recipe - This must be the best demo recipe I have ever seen. I could eat this every single day. - tagliatelle, bacon (tiny strips), Fresh Pesto: garlic, pine kernels, basil leaves, olive oil (extra virgin), Parmesan cheese (freshly grated), Fresh Pesto (you can make this in advance): We\'ll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.; Add the basil leaves (but keep some for the presentation) and blend to a green paste.; While processing, gradually add the olive oil and finally add the Parmesan cheese.; Finishing the dish: Bring a pot of salted water to the boil and cook your tagliatelle al dente.; Use the cooking time of the pasta to saut&eacute; your bacon strips.; After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.; Present the dish with some fresh basil leaves on top.;  - Use this section for whatever you like.[/wpurp-searchable-recipe]','Demo Recipe 2','','publish','open','closed','','demo-recipe-2','','','2019-12-26 23:55:01','2019-12-26 12:55:01','',0,'https://cooklab.com.au/?post_type=recipe&#038;p=317',0,'recipe','',0),(318,3,'2019-12-26 23:55:01','2019-12-26 12:55:01','<p>Use this like normal post content. The recipe will automatically be included at the end of the post, or wherever you place the shortcode:</p>[recipe]<br /><p>This text will appear below your recipe.</p>[wpurp-searchable-recipe]Demo Recipe - This must be the best demo recipe I have ever seen. I could eat this every single day. - tagliatelle, bacon (tiny strips), Fresh Pesto: garlic, pine kernels, basil leaves, olive oil (extra virgin), Parmesan cheese (freshly grated), Fresh Pesto (you can make this in advance): We\'ll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.; Add the basil leaves (but keep some for the presentation) and blend to a green paste.; While processing, gradually add the olive oil and finally add the Parmesan cheese.; Finishing the dish: Bring a pot of salted water to the boil and cook your tagliatelle al dente.; Use the cooking time of the pasta to saut&eacute; your bacon strips.; After about 8 to 10 minutes, the pasta should be done. 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font-size: 16px;\n    line-height: 26px;\n    margin: 0px 0 8px;\n    display: inline-block;\n}\n.home-widgets .grid .widget_text {\n    min-height: 440px;\n}\ndiv#about_div {\n    padding-bottom: 0;\n}\n\n@media(max-width: 991px){\nbody #wrapper .home-widgets .grid .textwidget, body #wrapper .home-widgets .grid .textwidget img {\n    width: 100%;\n}\n	.responsive-header {\n    width: auto !important;\n}\n}\n\n@media(max-width:767px){\n.home-widgets .grid .widget_text {\n    padding: 15px !important;\n	    min-height: auto;\n}\n	.responsive-header {\n    width: 100%!important;\n}\n}','responsive-child','','inherit','closed','closed','','291-revision-v1','','','2019-12-27 22:33:22','2019-12-27 11:33:22','',291,'https://cooklab.com.au/2019/12/27/291-revision-v1/',0,'revision','',0),(351,3,'2019-12-27 22:33:58','2019-12-27 11:33:58','{\n    \"custom_css[responsive-child]\": {\n        \"value\": \"p {\\n    color: #494949;\\n    font-size: 16px;\\n    line-height: 26px;\\n    margin: 0 0 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}\n}','','','trash','closed','closed','','cf9d213c-4e80-4f26-a974-7f20785ecfe3','','','2019-12-27 22:33:58','2019-12-27 11:33:58','',0,'https://cooklab.com.au/2019/12/27/cf9d213c-4e80-4f26-a974-7f20785ecfe3/',0,'customize_changeset','',0),(352,3,'2019-12-27 22:33:58','2019-12-27 11:33:58','p {\n    color: #494949;\n    font-size: 16px;\n    line-height: 26px;\n    margin: 0 0 12px;\n}\nimg.custom-logo {\n    margin: 10px 0;\n    width: 100%;\n    max-width: 70%;\n}\n.custom-logo-link {\n    text-align: left;\n}\n/**contact**/\nbody #wrapper h1.entry-title {\n    font-size: 40px;\n    margin: 20px 0 10px;\n}\n.get-in-touch strong {\n    color: #454545;\n    font-size: 18px;\n}\n.get-in-touch a {\n    color: #993676;\n}\n\n/**R´cipe**/\n.blog_main_div .section-blog.grid .post-entry > a > img {\n    width: 100%;\n    height: 310px;\n    object-fit: cover;\n}\n.blog_main_div .section-blog.grid h2 {\n    margin: 3px 0 3px;\n}\n.blog_main_div .section-blog.grid h2 a {\n    font-size: 24px;\n    line-height: 30px;\n    text-transform: capitalize;\n}\n\n/**about page**/\n#about_div .section_title:after{\n	display:none;\n}\n.page-id-39 div#content {\n    width: 100%;\n    text-align: left;\n	    margin-top: 12px;\n}\n.page-id-39 div#content .post-entry > p > img {\n    width: 100%;\n    margin-bottom: 20px;\n}\nbody #wrapper .home-widgets .grid .textwidget {\n    color: #494949;\n    font-size: 16px;\n    line-height: 26px;\n    margin: 0px 0 8px;\n    display: inline-block;\n}\n.home-widgets .grid .widget_text {\n    min-height: 440px;\n}\ndiv#about_div {\n    padding-bottom: 0;\n}\n\n@media(max-width: 991px){\nbody #wrapper .home-widgets .grid .textwidget, body #wrapper .home-widgets .grid .textwidget img {\n    width: 100%;\n}\n	.responsive-header {\n    width: auto !important;\n}\n}\n\n@media(max-width:767px){\n.home-widgets .grid .widget_text {\n    padding: 15px !important;\n	    min-height: auto;\n}\n	.responsive-header {\n    width: 100%!important;\n}\n	.blog_main_div .section-blog.grid .post-entry > a > img {\n    height: auto;\n}\n}','responsive-child','','inherit','closed','closed','','291-revision-v1','','','2019-12-27 22:33:58','2019-12-27 11:33:58','',291,'https://cooklab.com.au/2019/12/27/291-revision-v1/',0,'revision','',0),(353,3,'2019-12-27 22:34:32','2019-12-27 11:34:32','{\n    \"custom_css[responsive-child]\": {\n        \"value\": \"p {\\n    color: #494949;\\n    font-size: 16px;\\n    line-height: 26px;\\n    margin: 0 0 12px;\\n}\\nimg.custom-logo {\\n    margin: 10px 0;\\n    width: 100%;\\n    max-width: 70%;\\n}\\n.custom-logo-link {\\n    text-align: left;\\n}\\n/**contact**/\\nbody #wrapper h1.entry-title {\\n    font-size: 40px;\\n    margin: 20px 0 10px;\\n}\\n.get-in-touch strong {\\n    color: #454545;\\n    font-size: 18px;\\n}\\n.get-in-touch a {\\n    color: #993676;\\n}\\n\\n/**R\\u00b4cipe**/\\n.blog_main_div .section-blog.grid .post-entry > a > img {\\n    width: 100%;\\n    height: 310px;\\n    object-fit: cover;\\n}\\n.blog_main_div .section-blog.grid h2 {\\n    margin: 3px 0 3px;\\n}\\n.blog_main_div .section-blog.grid h2 a {\\n    font-size: 24px;\\n    line-height: 30px;\\n    text-transform: capitalize;\\n}\\n\\n/**about page**/\\n#about_div .section_title:after{\\n\\tdisplay:none;\\n}\\n.page-id-39 div#content {\\n    width: 100%;\\n    text-align: left;\\n\\t    margin-top: 12px;\\n}\\n.page-id-39 div#content .post-entry > p > img {\\n    width: 100%;\\n    margin-bottom: 20px;\\n}\\nbody #wrapper .home-widgets .grid .textwidget {\\n    color: #494949;\\n    font-size: 16px;\\n    line-height: 26px;\\n    margin: 0px 0 8px;\\n    display: inline-block;\\n}\\n.home-widgets .grid .widget_text {\\n    min-height: 440px;\\n}\\ndiv#about_div {\\n    padding-bottom: 0;\\n}\\n\\n@media(max-width: 991px){\\nbody #wrapper .home-widgets .grid .textwidget, body #wrapper .home-widgets .grid .textwidget img {\\n    width: 100%;\\n}\\n\\t.responsive-header {\\n    width: auto !important;\\n}\\n}\\n\\n@media(max-width:767px){\\n.home-widgets .grid .widget_text {\\n    padding: 15px !important;\\n\\t    min-height: auto;\\n}\\n\\t.responsive-header {\\n    width: 100%!important;\\n}\\n\\t.blog_main_div .section-blog.grid .post-entry > a > img {\\n    height: auto;\\n}\\n\\t.blog_main_div .section-blog {\\n    padding: 6px 0 0;\\n}\\n}\",\n        \"type\": \"custom_css\",\n        \"user_id\": 3,\n        \"date_modified_gmt\": \"2019-12-27 11:34:32\"\n    }\n}','','','trash','closed','closed','','9cbe543a-321c-41f6-ab77-d8ecd55b024a','','','2019-12-27 22:34:32','2019-12-27 11:34:32','',0,'https://cooklab.com.au/2019/12/27/9cbe543a-321c-41f6-ab77-d8ecd55b024a/',0,'customize_changeset','',0),(354,3,'2019-12-27 22:34:32','2019-12-27 11:34:32','p {\n    color: #494949;\n    font-size: 16px;\n    line-height: 26px;\n    margin: 0 0 12px;\n}\nimg.custom-logo {\n    margin: 10px 0;\n    width: 100%;\n    max-width: 70%;\n}\n.custom-logo-link {\n    text-align: left;\n}\n/**contact**/\nbody #wrapper h1.entry-title {\n    font-size: 40px;\n    margin: 20px 0 10px;\n}\n.get-in-touch strong {\n    color: #454545;\n    font-size: 18px;\n}\n.get-in-touch a {\n    color: #993676;\n}\n\n/**R´cipe**/\n.blog_main_div .section-blog.grid .post-entry > a > img {\n    width: 100%;\n    height: 310px;\n    object-fit: cover;\n}\n.blog_main_div .section-blog.grid h2 {\n    margin: 3px 0 3px;\n}\n.blog_main_div .section-blog.grid h2 a {\n    font-size: 24px;\n    line-height: 30px;\n    text-transform: capitalize;\n}\n\n/**about page**/\n#about_div .section_title:after{\n	display:none;\n}\n.page-id-39 div#content {\n    width: 100%;\n    text-align: left;\n	    margin-top: 12px;\n}\n.page-id-39 div#content .post-entry > p > img {\n    width: 100%;\n    margin-bottom: 20px;\n}\nbody #wrapper .home-widgets .grid .textwidget {\n    color: #494949;\n    font-size: 16px;\n    line-height: 26px;\n    margin: 0px 0 8px;\n    display: inline-block;\n}\n.home-widgets .grid .widget_text {\n    min-height: 440px;\n}\ndiv#about_div {\n    padding-bottom: 0;\n}\n\n@media(max-width: 991px){\nbody #wrapper .home-widgets .grid .textwidget, body #wrapper .home-widgets .grid .textwidget img {\n    width: 100%;\n}\n	.responsive-header {\n    width: auto !important;\n}\n}\n\n@media(max-width:767px){\n.home-widgets .grid .widget_text {\n    padding: 15px !important;\n	    min-height: auto;\n}\n	.responsive-header {\n    width: 100%!important;\n}\n	.blog_main_div .section-blog.grid .post-entry > a > img {\n    height: auto;\n}\n	.blog_main_div .section-blog {\n    padding: 6px 0 0;\n}\n}','responsive-child','','inherit','closed','closed','','291-revision-v1','','','2019-12-27 22:34:32','2019-12-27 11:34:32','',291,'https://cooklab.com.au/2019/12/27/291-revision-v1/',0,'revision','',0),(355,3,'2019-12-27 22:57:56','0000-00-00 00:00:00','','AUTO-DRAFT','','auto-draft','open','closed','','','','','2019-12-27 22:57:56','0000-00-00 00:00:00','',0,'https://cooklab.com.au/?post_type=product&p=355',0,'product','',0),(357,3,'2019-12-27 23:08:26','2019-12-27 12:08:26','<div class=\"sqs-block-content\">\r\n<h3 style=\"white-space: pre-wrap;\"><strong>ABOUT THIS CLASS</strong></h3>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">The Galette des rois is baked throughout the month of January to celebrate Epiphany in France. It always has a féve (a trinket) baked into it. It’s an invitation to gather, if your slice has the féve, you get the crown and right to be king or queen for the day!</p>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Menu:</p>\r\n<p class=\"\" style=\"white-space: pre-wrap;\"><strong>Galette des rois</strong>\r\nPuff pastry sandwiching an almond frangipane filling.</p>\r\n\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL LEARN</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make puff pastry.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make almond frangipane.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to assemble and finish baking the galette des rois with a shiny golden brown colour.</p>\r\n</li>\r\n</ul>\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL GET</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Baking skills that will last you a lifetime.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to prepare and bake delicious French dessert.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">The recipes for all the dishes prepared during the class.</p>\r\n</li>\r\n</ul>\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT TO BRING</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Your love of good quality desserts.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">We recommend you wear some comfortable closed-toe shoes as you will be standing for most of the time.</p>\r\n</li>\r\n</ul>\r\n</div>','Personal class','Learn the fine art of making this delicious puff pastry filled with almond frangipane with a small féve hidden inside!','publish','open','closed','','personal-class','','','2019-12-27 23:46:04','2019-12-27 12:46:04','',0,'https://cooklab.com.au/?post_type=product&#038;p=357',0,'product','',0),(368,3,'2019-12-28 00:33:35','0000-00-00 00:00:00',' ','','','draft','closed','closed','','','','','2019-12-28 00:33:35','0000-00-00 00:00:00','',0,'https://cooklab.com.au/?p=368',1,'nav_menu_item','',0),(371,3,'2019-12-28 00:35:17','2019-12-27 13:35:17','','Cooking Classes','','inherit','closed','closed','','45-revision-v1','','','2019-12-28 00:35:17','2019-12-27 13:35:17','',45,'https://cooklab.com.au/2019/12/28/45-revision-v1/',0,'revision','',0),(359,3,'2019-12-27 23:24:32','2019-12-27 12:24:32','','IMG_9077','','inherit','open','closed','','img_9077','','','2019-12-27 23:24:32','2019-12-27 12:24:32','',151,'https://cooklab.com.au/wp-content/uploads/2016/11/IMG_9077.jpeg',0,'attachment','image/jpeg',0),(360,3,'2019-12-27 23:24:34','2019-12-27 12:24:34','','IMG_9086','','inherit','open','closed','','img_9086','','','2019-12-27 23:24:34','2019-12-27 12:24:34','',151,'https://cooklab.com.au/wp-content/uploads/2016/11/IMG_9086.jpeg',0,'attachment','image/jpeg',0),(361,3,'2019-12-27 23:26:09','2019-12-27 12:26:09','<div id=\"yui_3_17_2_1_1577449390010_698\" class=\"sqs-block-content\">\n<h3 id=\"yui_3_17_2_1_1577449390010_697\" style=\"white-space: pre-wrap;\"><strong id=\"yui_3_17_2_1_1577449390010_696\">ABOUT THIS CLASS</strong></h3>\n<p class=\"\" style=\"white-space: pre-wrap;\">We all love classic tarts but often think they are too hard to achieve. In this class, we will show you how with a few basic techniques you can wow your guests with delicious, no fail desserts.</p>\n<p class=\"\" style=\"white-space: pre-wrap;\">Menu:</p>\n<p class=\"\" style=\"white-space: pre-wrap;\"><strong>Tarte Citron Meringue</strong>\nMade with lemon curd &amp; meringue to finish.\n\n<strong>Tarte Trois Chocolats </strong>\nMake this classic French mousse filling using 3 different kinds of chocolate. Decorate with milk &amp; white chocolate Chantilly.\n\n<strong>Tarte aux Fruits\n</strong>Using your homemade pastry create this tart with Almond cream, mixed berry coulis &amp; almond crumble topped with fresh fruits to finish.</p>\n\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL LEARN</strong></h3>\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\n 	<li>\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make sweet pastry.</p>\n</li>\n 	<li>\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make smooth and great balanced classic Lemon meringue tart.</p>\n</li>\n 	<li>\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make Chocolate tart using 3 kinds of chocolate (French classic pastry: Trois chocolat).</p>\n</li>\n 	<li>\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make Fruit tart with pastry cream and seasonal fruits.</p>\n</li>\n</ul>\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL GET</strong></h3>\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\n 	<li>\n<p class=\"\" style=\"white-space: pre-wrap;\">Baking skills that will last you a lifetime.</p>\n</li>\n 	<li>\n<p class=\"\" style=\"white-space: pre-wrap;\">How to prepare and bake delicious French tarts.</p>\n</li>\n 	<li>\n<p class=\"\" style=\"white-space: pre-wrap;\">Delicious tarts to enjoy with your fellow classmates during the class.</p>\n</li>\n 	<li>\n<p class=\"\" style=\"white-space: pre-wrap;\">Take home 6 beautiful tarts that you have made!</p>\n</li>\n 	<li>\n<p class=\"\" style=\"white-space: pre-wrap;\">The recipes for all the dishes prepared during the class.</p>\n</li>\n</ul>\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT TO BRING</strong></h3>\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\n 	<li>\n<p class=\"\" style=\"white-space: pre-wrap;\">Your love of good quality desserts.</p>\n</li>\n 	<li>\n<p class=\"\" style=\"white-space: pre-wrap;\">We recommend you wear some comfortable closed-toe shoes as you will be standing for most of the time.</p>\n</li>\n</ul>\n</div>','ASSORTED FRENCH SWEET TARTS','','inherit','closed','closed','','151-autosave-v1','','','2019-12-27 23:26:09','2019-12-27 12:26:09','',151,'https://cooklab.com.au/2019/12/27/151-autosave-v1/',0,'revision','',0),(363,3,'2019-12-27 23:40:02','2019-12-27 12:40:02','<div id=\"yui_3_17_2_1_1577449390010_698\" class=\"sqs-block-content\">\r\n<h3 id=\"yui_3_17_2_1_1577449390010_697\" style=\"white-space: pre-wrap;\"><strong id=\"yui_3_17_2_1_1577449390010_696\">ABOUT THIS CLASS</strong></h3>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">We all love classic tarts but often think they are too hard to achieve. In this class, we will show you how with a few basic techniques you can wow your guests with delicious, no fail desserts.</p>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Menu:</p>\r\n<p class=\"\" style=\"white-space: pre-wrap;\"><strong>Tarte Citron Meringue</strong>\r\nMade with lemon curd &amp; meringue to finish.</p>\r\n<strong>Tarte Trois Chocolats </strong>\r\nMake this classic French mousse filling using 3 different kinds of chocolate. Decorate with milk &amp; white chocolate Chantilly.\r\n\r\n<strong>Tarte aux Fruits\r\n</strong>Using your homemade pastry create this tart with Almond cream, mixed berry coulis &amp; almond crumble topped with fresh fruits to finish.\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL LEARN</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make sweet pastry.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make smooth and great balanced classic Lemon meringue tart.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make Chocolate tart using 3 kinds of chocolate (French classic pastry: Trois chocolat).</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make Fruit tart with pastry cream and seasonal fruits.</p>\r\n</li>\r\n</ul>\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL GET</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Baking skills that will last you a lifetime.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to prepare and bake delicious French tarts.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Delicious tarts to enjoy with your fellow classmates during the class.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Take home 6 beautiful tarts that you have made!</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">The recipes for all the dishes prepared during the class.</p>\r\n</li>\r\n</ul>\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT TO BRING</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Your love of good quality desserts.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">We recommend you wear some comfortable closed-toe shoes as you will be standing for most of the time.</p>\r\n</li>\r\n</ul>\r\n</div>','Corporate classes','Learn the fine art of making pastry from scratch and using your pastry to make beautiful sweet tarts.','publish','open','closed','','corporate-classes','','','2019-12-27 23:45:55','2019-12-27 12:45:55','',0,'https://cooklab.com.au/?post_type=product&#038;p=363',0,'product','',0),(372,0,'2019-12-28 06:30:27','2019-12-27 19:30:27','','Booking &ndash; Dec 27, 2019 @ 07:30 PM','','was-in-cart','closed','closed','','booking-dec-27-2019-0730-pm','','','2019-12-28 06:50:02','2019-12-27 19:50:02','',0,'https://cooklab.com.au/?post_type=wc_booking&#038;p=372',0,'wc_booking','',0),(364,3,'2019-12-27 23:40:39','2019-12-27 12:40:39','<div class=\"sqs-block-content\">\r\n<h3 style=\"white-space: pre-wrap;\"><strong>ABOUT THIS CLASS</strong></h3>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">The Galette des rois is baked throughout the month of January to celebrate Epiphany in France. It always has a féve (a trinket) baked into it. It’s an invitation to gather, if your slice has the féve, you get the crown and right to be king or queen for the day!</p>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Menu:</p>\r\n<p class=\"\" style=\"white-space: pre-wrap;\"><strong>Galette des rois</strong>\r\nPuff pastry sandwiching an almond frangipane filling.</p>\r\n\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL LEARN</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make puff pastry.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make almond frangipane.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to assemble and finish baking the galette des rois with a shiny golden brown colour.</p>\r\n</li>\r\n</ul>\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL GET</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Baking skills that will last you a lifetime.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to prepare and bake delicious French dessert.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">The recipes for all the dishes prepared during the class.</p>\r\n</li>\r\n</ul>\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT TO BRING</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Your love of good quality desserts.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">We recommend you wear some comfortable closed-toe shoes as you will be standing for most of the time.</p>\r\n</li>\r\n</ul>\r\n</div>','Secrets of Sourdough','Learn the fine art of making this delicious puff pastry filled with almond frangipane with a small féve hidden inside!','publish','open','closed','','secrets-of-sourdough','','','2019-12-27 23:45:49','2019-12-27 12:45:49','',0,'https://cooklab.com.au/?post_type=product&#038;p=364',0,'product','',0),(365,3,'2019-12-27 23:41:20','2019-12-27 12:41:20','<div id=\"yui_3_17_2_1_1577449390010_698\" class=\"sqs-block-content\">\r\n<h3 id=\"yui_3_17_2_1_1577449390010_697\" style=\"white-space: pre-wrap;\"><strong id=\"yui_3_17_2_1_1577449390010_696\">ABOUT THIS CLASS</strong></h3>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">We all love classic tarts but often think they are too hard to achieve. In this class, we will show you how with a few basic techniques you can wow your guests with delicious, no fail desserts.</p>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Menu:</p>\r\n<p class=\"\" style=\"white-space: pre-wrap;\"><strong>Tarte Citron Meringue</strong>\r\nMade with lemon curd &amp; meringue to finish.</p>\r\n<strong>Tarte Trois Chocolats </strong>\r\nMake this classic French mousse filling using 3 different kinds of chocolate. Decorate with milk &amp; white chocolate Chantilly.\r\n\r\n<strong>Tarte aux Fruits\r\n</strong>Using your homemade pastry create this tart with Almond cream, mixed berry coulis &amp; almond crumble topped with fresh fruits to finish.\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL LEARN</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make sweet pastry.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make smooth and great balanced classic Lemon meringue tart.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make Chocolate tart using 3 kinds of chocolate (French classic pastry: Trois chocolat).</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make Fruit tart with pastry cream and seasonal fruits.</p>\r\n</li>\r\n</ul>\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL GET</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Baking skills that will last you a lifetime.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to prepare and bake delicious French tarts.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Delicious tarts to enjoy with your fellow classmates during the class.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Take home 6 beautiful tarts that you have made!</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">The recipes for all the dishes prepared during the class.</p>\r\n</li>\r\n</ul>\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT TO BRING</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Your love of good quality desserts.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">We recommend you wear some comfortable closed-toe shoes as you will be standing for most of the time.</p>\r\n</li>\r\n</ul>\r\n</div>','Soft Cheese','Learn the fine art of making pastry from scratch and using your pastry to make beautiful sweet tarts.','publish','open','closed','','soft-cheese','','','2019-12-27 23:45:41','2019-12-27 12:45:41','',0,'https://cooklab.com.au/?post_type=product&#038;p=365',0,'product','',0),(366,3,'2019-12-27 23:42:14','2019-12-27 12:42:14','<div class=\"sqs-block-content\">\r\n<h3 style=\"white-space: pre-wrap;\"><strong>ABOUT THIS CLASS</strong></h3>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">The Galette des rois is baked throughout the month of January to celebrate Epiphany in France. It always has a féve (a trinket) baked into it. It’s an invitation to gather, if your slice has the féve, you get the crown and right to be king or queen for the day!</p>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Menu:</p>\r\n<p class=\"\" style=\"white-space: pre-wrap;\"><strong>Galette des rois</strong>\r\nPuff pastry sandwiching an almond frangipane filling.</p>\r\n\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL LEARN</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make puff pastry.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to make almond frangipane.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to assemble and finish baking the galette des rois with a shiny golden brown colour.</p>\r\n</li>\r\n</ul>\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT YOU\'LL GET</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Baking skills that will last you a lifetime.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">How to prepare and bake delicious French dessert.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">The recipes for all the dishes prepared during the class.</p>\r\n</li>\r\n</ul>\r\n<h3 style=\"white-space: pre-wrap;\"><strong>WHAT TO BRING</strong></h3>\r\n<ul style=\"margin-left: 40px;\" data-rte-list=\"default\">\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">Your love of good quality desserts.</p>\r\n</li>\r\n 	<li>\r\n<p class=\"\" style=\"white-space: pre-wrap;\">We recommend you wear some comfortable closed-toe shoes as you will be standing for most of the time.</p>\r\n</li>\r\n</ul>\r\n</div>','Gift Voucher','Learn the fine art of making this delicious puff pastry filled with almond frangipane with a small féve hidden inside!','publish','open','closed','','gift-voucher','','','2019-12-30 16:58:12','2019-12-30 05:58:12','',0,'https://cooklab.com.au/?post_type=product&#038;p=366',0,'product','',0),(369,3,'2019-12-28 00:34:28','2019-12-27 13:34:28','','Cooking Classes cooklab','','inherit','closed','closed','','45-revision-v1','','','2019-12-28 00:34:28','2019-12-27 13:34:28','',45,'https://cooklab.com.au/2019/12/28/45-revision-v1/',0,'revision','',0),(370,3,'2019-12-28 00:34:48','0000-00-00 00:00:00',' ','','','draft','closed','closed','','','','','2019-12-28 00:34:48','0000-00-00 00:00:00','',0,'https://cooklab.com.au/?p=370',1,'nav_menu_item','',0),(373,1,'2019-12-28 06:34:15','0000-00-00 00:00:00','','Auto Draft','','auto-draft','closed','closed','','','','','2019-12-28 06:34:15','0000-00-00 00:00:00','',0,'https://cooklab.com.au/?post_type=shop_coupon&p=373',0,'shop_coupon','',0),(375,1,'2019-12-28 06:54:17','2019-12-27 19:54:17','','Booking &ndash; 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