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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Chase Kojima's rice burger bar opens this week

Gojima's cheeseburger

Gojima's cheeseburger

Prepare to hold a new style of burger glory - wrapped in rice, wrapped in nori - in your hands.

In what can only be great news for people who love burgers but don't eat bread, Sokyo chef Chase Kojima opens his rice burger bar in Sydney this week. We've laid hands on the menu for Gojima, which opens this Thursday (15 December) opposite Momofuku at The Star, and it looks pretty interesting.

Though the burgers have rounds of caramelised sushi rice in place of buns, with a sheet of nori to hold it all together, they're 99 per cent gluten-free - chef Kojima says he can't quite say they're suitable for diners with coeliac disease because they still contain a small amount of soy sauce with wheat in it.

In addition to the core burger range ($11.90 hamburger, $12.90 cheeseburger, $16.90 double, $12.90 fried chicken, $12.90 katsu mushroom, and the Gojima stack, which combines the katsu mushroom and the cheeseburger) there are sushi burgers - one with salmon and miso, another with spicy yellowfin tuna, and one with kingfish and sweet mustard - Japanese fried chicken, fries with umami salt, thickshakes and frozen custard.

Oh, and booze. Asahi Super Dry and Black are both on tap, while the bottled range includes a red-rice beer from cult Japanese brewer Hitachino alongside Little Creatures and Pure Blonde, plus wines by Robert Oatley and a yuzu sake.

We'll see you there.

Gojima, The Star, 80 Pyrmont St, Pyrmont, NSW, gojima.com

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