This winter, in a flash of ebony black and a gust of romantic mysticism, the RUBY girl hurtles through the underworld and into the arms of Vampire. Classic, seasonably appropriate and not alienated from RUBY’s quintessential charm, this collection takes a walk on the wrong side of town.
Born from recent adventures on snowy Alpine peaks, Vampire’s colour palette is both the ominous grey of a winter day and the rainbow after a thunderstorm. Grey marle, navy and black simmer away while a lustrous elixir of bottle green gives a touch of magic. A coat in spritely fire appears fresh and fun, while its redheaded temper bubbles below the surface. Silhouettes fall soft and gently below the armour of this desirable outerwear, the classic RUBY ruffle playing peek-a-boo from under the signature King Coat, reincarnated in rose pink.
Waterproof knife pleats undercut the collection, with crisp black angles creating an eerie swish with each stride. Silken faux fur, lumberjack check and glitter polka dots cheerfully tickle the senses, countered by the sumptuous teenager that is black velvet. A chambray camouflage brings light to the collection with its playful floral decoy.
Bold and brooding but not without frills, Vampire invites you to dance on the dark side. Every rose has its thorns, after all.
RUBY Vampire Winter 2016 arrives in store & online on Friday 1st April x
Photographer: James K Lowe
Model: Seen @ Clyne
Stylist: Amelia Holmes
Makeup: Lochie Stonehouse @ M.A.C Cosmetics
Hair: Sophy Phillips
Brr! It’s cold in here…
Winter has officially arrived and it’s chillier than ever. One of the few things that can pull us out of our winter blues is a warm glass of mulled wine, especially when it’s homemade!
We visited our great friends down at Cocos Cantina who have shared their tips and tricks to mastering the perfect mulled wine.
COCO'S CANTINA MIDWINTER MULLED WINE
You will need:
- Mulled wine base
- 1 cup caster sugar
- 1/2 cup water
- 2 cups red wine
- 2 oranges
- 20 cloves
- 2 sticks of cinnamon
- Bay leaf
- Pinch of black peppercorn
First things first, you need to combine the water and sugar at boiling point. Let it reach a dark caramel consistency, at approx. 157c.
Once you’ve reached the desired temperature, slowly add your mulled wine base, while swirling the pan to dose the caramel. Slow being the key word – add it too quickly and the caramel will stick.
Now the wine has dissolved, it’s time to add your aromatics – cinnamon, peppercorn and the bay leaf – let it simmer for 20 minutes to infuse flavours.
After you’ve allowed the base to simmer, add two bottles of wine on low heat. Make sure the heat is okay for tasting, as now it’s time to judge the flavour! Too sweet? Add more red wine… Not sweet enough? Add more caramel base. Yum!
The final touch is the addition of some nutmeg, your cloves and 5 oranges all at the same time. Add 90 mls of brandy for a heavy body and you’re good to go!
Best served with a good group of friends and a crackling, warm fire.
Happy Winter Solstice!
Today marks the shortest day of the year and we thought we'd celebrate with our friend Eleanor from Petite Kitchen. Eley has created a delicious wintery dish for us that we can't wait to try on a stormy evening.
Check out the recipe below...
SLOW COOKED SPINACH, GARLIC AND POTATO TOPPED WITH CREME FRAICHE AND CRISPY TOASTED CHICKPEAS
This incredibly delicious and nourishing spinach, garlic and potato dish is slow cooked until rich and creamy. To serve, it is topped with crispy roasted chickpeas, and a dollop of cream fraiche. This delectable winter dish will leave you feeling warm, comforted and perfectly satisfied. Enjoy!
You will need:
A large bunch of spinach, rinsed and roughly chopped*
5 potatoes, peeled and cubed
A bulb of garlic, each clove roughly chopped
4 cups organic vegetable or chicken stock
2 cups water
1 can of chickpeas, rinsed and drained well
2 tbsp olive oil, plus a little extra to serve
Crème fraîche or sour cream to serve.
*You could also use kale or silver-beet instead of spinach.
In a large pot add the potato, spinach and garlic.
Cover with the stock and water.
Bring to the boil, then turn down the heat to low.
Simmer for 45 minutes to 1 hour, or until almost all of the liquid has evaporated.
Season to taste.
Heat the oil in a large skillet on medium heat.
Add the chickpeas, and a pinch of salt and pepper.
Cook, while stirring every so often, until crispy. They will pop and burst a little.
To serve, divide the potato and spinach between bowls, add a large dollop of creme fraiche, then top with the chickpeas. Finish with a drizzle of olive oil if desired.
*dairy free (without the Crème fraîche)