Over the last years Sydney’s Powerhouse 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 deep dive … into custard.

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