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Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

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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