Rosemary loved to entertain. In fact, for a period of her and Stan’s life their parties were quite legendary and would last over several days. It was an era of families and freedom, and guests would come from far and wide to stay.

During the day, the adults would picnic, waterski, and solve the world’s problems, while the children roamed the rockpools around the edge of the salt lakes and made cubbies in the jam trees. In the evening, when they returned to the house, it was time for the grown ups to dine, dance, and sing. Outside, the young ‘uns would tie an old child’s army jeep by rope to pushbikes and tow each other down the hill – over and over again. They were wonderful, trouble free times filled with laughter and fun.

It’s no wonder I still enjoy a good party!

Rosemary had a lot of little party hors d’oeuvres up her sleeve, but this was one of her favourites. Very simple, but extra tasty. She was also partial to a good asparagus vol au vent.

They had to rely on their pantry food a lot as the closest store was twenty five kilometres (15 miles) away, and only had a tiny selection of food.

Ingredients

• French stick
• 1- 2 tins of oysters or clams
• Grated guyere cheese

Method

• Slice the French stick
• Put a couple of oysters or clams on each slice
• Sprinkle with grated cheese
• Bake for 5 – 10 mins in a moderate oven until the cheese melts
• Garnish with gherkin or chopped parley
• Serve hot