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Digital Subscriptions > PlantBased > July/August 2017 > Al fresco Products

Al fresco Products

Our pick of the best…


Shake up a cocktail of your guest’s choice in the Mix Master Cocktail shaker. It’s straightforward to use, and if you are short for inspiration not only do you have our cocktail guide in this issue, but Kikkerland provide you with one too.


This Kombucha brewer is a great way to serve your friends and family a tasty effervescent and nutrient-packed fruit tea on tap. The fermentation crock comes complete with a filter and tap valve so you can either let your friends help themselves or serve.


Let’s be honest. When you’ve spent hours prepping for your garden party, you don’t want to worry about having to spend even more time washing up after. This dinnerware set is made out of sugarcane fibre which is BPI certified compostable and made from 100 percent reclaimed and renewable material. They’re chlorine-free, BPA-free, and use 3-4 times less carbon dioxide.


Amaroni Home’s summer 2017 ombre salad bowl is the perfect table piece for all kinds of food feasts you find yourself holding this summer. Whether it’s a BBQ, dinner party or picnic, this chic bowl is made from tropical bamboo and plant extracts.


Made of rice, corn, amaranth, quinoa and millet infused with sweet potato, hemp and buckwheat — Luke’s wholegrain chips are the perfect tortillas for all your friends and family to dunk deep into their favourite summer dips. These dipped in guacamole followed by salsa wouldn’t go a miss.

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About PlantBased

To encourage you to make the most of the outdoors we decided to explore Alfresco Dining. From big vegan Mediterranean hot pots, Mexican sharing platters, canapes, BBQ food, dips and desserts- you’ll have plenty of food inspiration to plan a great garden party. We’ve even thought about the best delicious drinks to quench thirst too. This month’s Essential Guide to Classic Cocktails will have you shaking, rolling and blending all kinds of fruit-infused alcoholic (or non-alcoholic) creations for your guests. But, if you’re not a fan of cocktails, rest assured as this issue’s Cook Like A Pro will teach you how to brew your own vegan beer. In between all the BBQ and cocktails you are going to consume — we’ve added in some clean-eating foods for those still on the Bikini body bandwagon. We’ve delved into the on-going health food trend of Buddha bowls, while this month’s Special Report explores probiotics. And there’s more — our Nutritionist Notebook looks at seaweed. Will you dare to try it? Speaking of new things- we have brought you some fresh features. Our first Cookery School feature discovers Demuths, whilst our first Foodtale tells the story of an incredible vegan cook/blogger travelling Europe. We also thought it was important to fuel our foodie inspiration beyond the kitchen — our first Food for Thought feature looks at how pro surfer Tia Blanco fuels her sport with plant-based food. On top of all of that, we have our round up of the latest vegan products, news, cook book reviews, a handy little guide to leftovers and Jacqueline’s round up of the summer veggie box. One last thing, this is the season where social gatherings and opportunities to try new things are all around us. Go at it full steam. Experiment in the kitchen. Taste new foods. Dine in the unordinary mise en scenes. But, most of importantly, make memories. Here’s to the good times and the good food.