90's Throwback - Devils on Horseback

Carina grew up surrounded by beef cattle, sheep and cropping country, fresh produce was always readily available; however the closest restaurant was hours away.  

Instead of dining out, weekends were occupied hosting long lunches, often overflowing late into the evening. Our tables were adorned with classic dishes from the 90s: Mum’s Salmon Mousse, Devils on Horseback followed by Dad’s Beef Wellington. 

Friends and family came together, we laughed and talked over the top of one another, we shared stories and recipes from the land while we kids ran wild and the grown ups gossiped and perhaps spilled a little wine. 

This upbringing instilled in me a love of connection, community and entertaining in style and so, Long Lunch Linen was born to bring a slice of country hospitality to Australian tables.

Today's recipe is a throwback to one of my favourites. This recipe appeared on Delicious.com.au and is quick and relatively easy to whip up ahead of time and wow your guests with on arrival. 


  • 50g cheese (I used Dutch Havarti because that was all I could get at the local IGA, but I hear Manchego is also good), cut into 24 small batons, plus extra if needed
  • 24 pitted prunes
  • 2 long rosemary sprigs, for garnish
  • 12 (240g) rashers streaky bacon, cut into 10 cm strips
  • Toothpicks or satay sticks cut into 12cm


  • Take the pitted prunes and gently push the cheese into these openings.
  • Wrap bacon around each prune to enclose.
  • Secure the little devil with a toothpick 
  • Pierce the bacon with a sprig of rosemary
  • Place devils in rows on a flat baking tray lined with baking paper and refrigerate until ready to cook. 
  • Preheat the oven to 200°C. Roast the prunes for 15 minutes or until the bacon is starting to brown.
  • Replace rosemary with some fresh green sprigs so that they look pretty. 
Serve and devour your devils immediately

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