Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

What is aquafaba?

Detou's vegan basil-almond meringue with aquafaba

Detou's vegan basil-almond meringue with aquafaba

Aquafaba is growing in popularity among the vegan community as an egg substitute. But what exactly is this strange sounding ingredient?   

It looks like something you might chuck down the sink. But aquafaba - the murky liquid left over after cooking legumes such as chickpeas and beans - is growing in popularity as a vegan-friendly egg substitute in recipes ranging from mousse and meringues to mayonnaise and beyond.

Its name is a mash-up of the Latin word for water (aqua) and bean (faba). You can use the fluid drained from canned chickpeas (salt and sugar contents vary, so read the labels first), but Brisbane chef Damon Amos says it's worth cooking pulses from scratch to retain better control. "Reduce the cooking liquid by half, let it settle overnight and then use the clear fluid which sits on top, discarding any sediment below," he says.

Amos has been experimenting in the run-up to opening Detour, his new vegan-leaning restaurant in Woolloongabba. "We've been playing with a vegan basil-almond meringue dessert," he says. For the meringue, he reduces the leftover liquid with a sugar syrup to stabilise it, then uses an almond cream to mask any lingering bean or chickpea notes.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Our Hot 100 issue is out now
24.04.2017
Does Newcastle have Australia’s best eclair?
21.04.2017
Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
Our chocolate issue is out now
27.03.2017
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Blame the flame

Chef Lennox Hastie worked the coals at Spain’s famed Etxebar...

Prepared chestnuts

A fresh chestnut is a hard nut to crack, so we’re lucky, the...

Home-dried herbs

I’ve got a surplus of herbs in the garden; how do I get the ...

How to carve a jack-o'-lantern

We ask three American chefs to share their pumpkin carving s...

How to grow chillies

This is the time of year for vegetables that like it hot and...

How to grow garlic

Garlic has a long growing time, but low maintenance and fres...

How to grow broccoli

Broccoli is the most prolific member of the brassica family ...

How to pickle fruit and vegetables

I’m keen to get in on this pickling thing. Where’s a good pl...

How to plant broad beans

Plant broad beans now, when the weather is cool, and they’ll...

How to cook wagyu

I’ve been noticing restaurant-grade wagyu in good butcher’s ...

Classic Sunday roast ideas

What’s the key to nailing a really good classic Sunday roast...

Quick meals with chilli bean paste

This handy Chinese condiment is a sure-fire speedy way of ad...

What is Buddha’s hand?

This freakishly shaped fruit, aka fingered citron, hails fro...

Best meat for big parties

What can you suggest that’s low maintenance and high impact ...

Are any spring flowers worth eating?

With borage flowers and violets everywhere, it’s easy to for...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×