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…

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.

HARBOUR HEIGHTS