Hattrick is a great family friendly café and restaurant located in Macquarie Centre, Sydney. The establishment first opened its doors in 2016 and has since become an attractive hotspot for locals, visitors and workers from the area. The fun and creative personality of Hattrick can be accredited to Love Life Productions, whose previous café The Missing Piece and current Vogue Café also carry a fun, modern and trendy character.
Follow them at: @hattrickmq
Mashed Pumpkin and New York Rye Stack served with Prosciutto, Caramelised Macadamias and Cinnamon.
- 2x Slices of New York Rye
- ¼ Butternut Pumpkin
- 600ml Vegetable Stock
- 75g (Handful) Macadamias
- 30g String Haloumi
- 1/2 Cinnamon Quill
- 1x tbsp. Honey
- 3x Slices of Prosciutto
- 1/2 Fig – wedges
- 1x tbsp. Fig Chutney
- Salt & Black Pepper
- Optional: Cumin, Paprika, Sumac and Turmeric
Pumpkin Puree – Peel pumpkin and cut it into cubes. In a pot cover with vegetable stock and bring to the boil. Once soft, transfer pumpkin to a food processor straining vegetable stock and leaving few tablespoons of liquid to assist with blending. Whilst pureeing, season with salt and pepper to taste.
Caramelised Macadamias and Cinnamon – In a hot saucepan add honey and a little olive oil with the macadamias. Toss continually so that the honey covers all nuts. Place aside once golden and sticky.
Add the cinnamon to that same saucepan once the heat is lower and toss for a few minutes. Place aside.
Assembly – Lightly toast New York rye slices. Spread pumpkin puree liberally on each toast. Top with rolled prosciutto and haloumi. Add caramelised macadamias, cinnamon quill, fig chutney on top. Use fig wedges, along with micro herbs to garnish.