Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Sydney's Art Deco makeover: Primus Hotel Sydney opens for business

The lobby at Primus Hotel Sydney

The lobby at Primus Hotel Sydney

From drainage headquarters to Art Deco luxury hotel - the transformation of one of Sydney's most impressive heritage buildings will be complete this week when the five-star Primus Hotel Sydney opens for business tomorrow.

Built in 1939, the Metropolitan Water Sewerage and Drainage Board building on Pitt Street was bought in 2008 by the Shanghai-based Greenland International Hotels Group for a reported $110 million, and restoration and construction has taken two years. "There is simply no other space like it in Sydney - and there never can be," says Jonathan Bryant, associate director of GBA Heritage, which oversaw the project with design architect Woods Bagot.

The hotel lobby is a show-stopper. It's flanked by eight scarlet scagliola columns, a rarely seen plaster technique that imitates marble, which required restoration by a team of a dozen craftsmen from Italy. The eight-metre columns are crowned by a mezzanine level and massive panelled skylight, minus a layer of tar and a roof installed in 1960. The newly illuminated space beneath houses a bar and 120-seat fine-diner The Wilmot, with an open kitchen overseen by Korean chef Ryan Hong, ex Rockpool Bar & Grill and Black by Ezard, and focused on an Asian-influenced, modern Australian menu.

The hotel's 172 guestrooms occupy six floors of former offices, transformed with custom-made navy carpet, oak joinery, marble bathrooms and Deco-inspired details.

A treat for guests only is the chic rooftop terrace, once a war-time rifle range, with a long marble bar, 20-metre pool, water features and cabanas. Eventually this terrace will be overlooked by Sydney's tallest residential tower, a 240-metre project being developed next door by the hotel's parent company.

"It was important for us to bring the building back to life and celebrate Sydney's history at a time when new developments are in full force," says Primus Hotel Sydney's general manager, Daniel Muhor.

It's the Chinese company's second Primus; the other is in the city of Shenyang in north-east China.

Rooms from $290. Primus Hotel Sydney, 339 Pitt St, Sydney, NSW; (02) 8027 8000

Pick up our February issue, out 25 January, for our feature on Sydney's six new boutique hotels.

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