Over the last years Sydney’s Powerhouse Museum has commissioned a number of writers to respond to objects in their collection. In 2024 I was one of them. At the time I was interested in custard, so I chose a recipe book—not a published cookbook, but a school exercise book full of handwritten recipes (and related additions snipped from packets, magazines and pamphlets) that was begun in New Zealand in the 1930s.

And so began my dive … into custard.

On Custard is published on the Powerhouse’s website. You can read it here.