Loic’s Pistachio and Olive Cake

My passion lies in making use of the fantastic ingredients on our doorstep, particularly the beautiful seafood caught in local shores, but I do have a sweet tooth too..

It was my grandma who awakened my love for local produce. Her hearty, rustic-style French cuisine was always bursting with local ingredients, sometimes picked from her own garden. But my passion for seafood ignited when I worked in one of Australia’s finest seafood restaurants, Pier One, in Sydney. Their respect for the produce is inspiring, from the way it’s caught to the way it’s prepped and cooked. I’ve taken this with me ever since; when you source your ingredients responsibly and treat them with the respect they deserve, the flavours are all the more beautiful.

So it’s no surprise the Harbour Heights kitchen is supplied with the finest ingredients from the region. My menu combines classic British flare with a French twist. I love creating new flavour combinations that surprise the palate, and that’s why every dish is different.

Here’s my recipe for pistachio and olive oil cake – a moist, textured treat that’s surprisingly easy to make…


Pistachio and Olive Oil Cake

Serves 6


200g green pistachios

50g polenta

50g plain flour

1 tsp baking powder

100g butter

100ml olive oil

3 eggs

200g caster sugar

Juice and zest from 1 lemon and 1 orange


  1. Preheat oven to 160°C
  2. Blend the pistachios in a food processor until finely ground, then add the polenta, flour and baking powder
  3. Melt the butter over a low heat and add to the olive oil
  4. Whisk the eggs with the sugar until light
  5. Add the oil and butter to the mix
  6. Whisk in the pistachio mixture
  7. Whisk in the juice and zest from the orange and lemon
  8. Bake in a medium sized greased and floured tin for 40-50 minutes
  9. Rest in the tin for 10 minutes, then turn out and cool on a cake rack

Top Tip: If it’s a special occasion, serve warm with fresh raspberries and raspberry sorbet. But it’s just as good on its own or with a dollop of vanilla ice cream.



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