1450 Film Club 2019

Peta, Alby, Ben and Isaac rocking up the 1450 film club…

During six months of the year we run a film club for locals and friends. There are six film nights between April and September. Let us know if you are interested in joining in the club. Occasionally dates need to be changed so always check before you turn up.

This season the theme is female directors. Select your films friends and send them in. Brings some food and drink to share…

2019 Season dates: 21 April, 12 May, 23 June, 28 July, 25 August, 22 September

Summer brunches at 1450


The Summer season of brunches has started at 1450. Each month we host a gathering of friends, neighbours and colleagues for a bring-a-plate Sunday brunch. The season began with live D-Jango-esque music from local musicians Tony, Alan and Diane. If you are in the neighbourhood give us a call to get the 2018/9 summer schedule.

The Line in residence

theline1Artists from across the world  came together for a 12 day retreat at all that we are to develop the next stage of The Line – a new piece of theatre set during the Black War in Tasmania in the 1830s. Director Nancy Black has brought Rod Primrose (Victoria, puppetry), Nathan Maynard (Tasmania, writer), Clare Murphy (UK, writer and storyteller), Noelle O’Regan (Ireland, actor), Rory O’Brien (Ireland, sound designer) and Chloe Ogilvie (Perth, lighting designer) to be in residence and to work alongside a team based in Tasmania to create this new work. The two-week project was kicked off with a dinner for 17!

Big, big thank you from all on The Line project. It was such a pleasure to arrive back here and wake up every morning before heading into deep work in Hobart. With the work being so intense and was good to have a Deep Breathe back here and with both your company. Thanks a million!

Noelle O’Regan


Australia Council three-day leadership event


We had  wonderful three days hosting 30 leaders from the arts across Australia as part of the Australia Council for the Arts Leadership program. Over the three days the group met together and in groups on the property and came together over wonderful meals provided by Asher and Franca from Port Cygnet Catering. One night everyone walked across to Mortimer Bay where Craig and Trish from NITA Education talked about the history of the aboriginal people on the land and combined knowledge with Asher and Franca to provide some amazing bush tucker for everyone.





Spring Seasonal Feast



Hugh Flint and his team served up an extraordinary Seasonal Feast for 16 people. Here is the menu for the event:


Wheatgrass and sake aperitif


Asparagus, farmhouse prosciutto and cured duck egg

Quail egg, Berkshire pork neck and wasabi

Globe artichoke, sage butter and roast hazelnut


Wallaby back strap tartare, samphire, macadamia cheese, and game chips

Fire-pit leek, wallaby glaze and toasted rye crumb

Wallaby tail and smoked oyster parcel


Brown rice, spelt & polenta bread with raw Guernsey butter


Flathead consommé, maw, scallops, and shitake mushrooms


Broad beans, stinging nettles, goat’s cheese and polenta


Overnight slow-roasted Berkshire pork shoulder, liver faggots, lots-of-crackle,

Cascade lager gravy, pink eyes and Lebanese cress


Billy tea and wattleseed biscuits


Meyer lemon tart, maple glazed rhubarb, anise hyssop gelato



Nicholas Bostock and Grave Ovens provided a wonderful recital for the evening’s entertainment.

It was a wonderful night of music, lively discussion and amazing food!



Summer Seasonal Feast


This was the first in a new series of seasonal feasts at 1450. Chef Hugh Flint produces an extraordinary seven course gastronomic feast made with seasonal ingredients. The meals take place four times a year and are by invitation only. Please send us an email if you are interested in coming to the next seasonal feast.

I am all about flavour. I am a true believer in the idea that to be a good cook, you must first be a good eater. I have loved eating food since before I can remember. I grew up on the kitchen bench, on a lead at the farmers market or in the garden. For me good food comes from good soil, a balanced eco system and healthy oceans. It just has such a indescribably better flavour. When I cook professionally I really try to represent these environments, the time of year and our place in the world. So I can show full appreciation of the ingredients I use I like to hunt, dive, catch, forage, or pick my ingredients whenever possible.

Hugh Flint