Category Archives: FOOD

Theatre Network Australia Tasmania think tank

Theatre Network Australia brought theatre practitioners from across the state together for a morning of networking and planning, all that we are hosted the gathering providing refreshments and a creative space for working.

Theatre Network Australia Tasmania think tank

Theatre Network Australia brought theatre practitioners from across the state together for a morning of networking and planning, all that we are hosted the gathering providing refreshments and a creative space for working.

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

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

Gruppe 38 at 1450

We were happy to host Bodil Alling, Soren Sondberg and Christian Glahn from Denmark’s award winning theatre company for children, Gruppe 38. They were in Tasmania working with Terrapin Puppet Theatre and spend their last night in the state with

Gruppe 38 at 1450

We were happy to host Bodil Alling, Soren Sondberg and Christian Glahn from Denmark’s award winning theatre company for children, Gruppe 38. They were in Tasmania working with Terrapin Puppet Theatre and spend their last night in the state with

Winter Seasonal Feast

Chef Hugh Flint back again for a magnificent customised locavore, nose-to-tail sustainable feast for an intimate group of friends old and new from Victoria and Tasmania. Music by Jennifer Yu from the University of Tasmania Conservatorium completed the evening.  

Winter Seasonal Feast

Chef Hugh Flint back again for a magnificent customised locavore, nose-to-tail sustainable feast for an intimate group of friends old and new from Victoria and Tasmania. Music by Jennifer Yu from the University of Tasmania Conservatorium completed the evening.  

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.

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.