"I'd never heard of bostock before eating at Long Shot. It's
delicious. I'd be thrilled if you could publish the recipe so I can
try making it at home."
Kurt Gatehouse, South Yarra, Vic
REQUEST A RECIPE
To request a recipe, email email@example.com 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.
Note Long Shot uses house-made brioche, but we've gone with store-bought. Start this recipe a day ahead to macerate the prunes. This is best eaten on the day it's made.
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