We love music here at RUBY. To celebrate New Zealand Music Month we chatted to our designers to find out what New Zealand and international songs make them want to dance, laugh and reminisce....

Deanna Didovich, RUBY Designer

Lorde - Team

I love the video clip for this song.

Blackstreet - No Diggity

One of the best songs from my early teenage years.

Roy Orbison - Crying

I always love a bit of Roy and this is one of my favourites.

Everclear - Local God

This one is from my favourite soundtrack, Romeo & Juliet.

Magazin - Sve Bi Seke Lubile Mornare

A Croatian pop hit that I loved when I was a child - it has the best video clip ever.

No Doubt - Just A Girl

Gwen Stefani was my 90's style star.

Emily Miller-Sharma, Liam Designer

The Ruby Suns - Cranberry

This is such a warm song.

The Reduction Agents - Waiting For Your Love

Bring back The Reduction Agents.

Weezer - El Scorcho

Probably my strongest memory of this song is jumping on my friend's bed and singing it loudly. We jumped so hard that a peace lily pot plant fell right off her bookcase.

Paul Simon - Cecila

My friend Sandra played this song loudly my first morning in San Francisco. It was the beginning of a big trip around the States and I still get the same excited feeling everything time I hear it.

Talking Heads - This Must Be The Place

It's hard to explain how much I love this song.

Arthur Russell - Keeping Up

I only really learnt about Arthur Russell in the past couple of years. He is pretty amazing and I recommend watching a documentary about him called Wild Combination.

Currently we're lusting over the fine jewellery and bespoke engagement rings from Naveya & Sloane. To celebrate the launch of Liam Celebrations and muse on life's special occasions, we caught up with the lovely Rachel, the owner & creator of Naveya & Sloane, to talk perfect jewels, dream weddings and her five top tips for brides-to-be....

How did Naveya & Sloane come about?

I worked as a designer in the fashion industry for a couple of years and then went on to work in the costume department on Shortland Street where I decided to start my own business. There was a very clear gap in the market for high end jewellery, erring on the timeless side. so I began creating my first collection. My partner Alex was by my side from the beginning and after a year he joined me full time. It grew from there and we eventually moved into custom made jewellery which has become our focus. We are constantly developing, innovating and working on building an internationally renowned jewellery brand.

Describe your dream engagement ring?

I would like the design to be minimal and elegant and love the idea of an asscher, cushion or pear cut diamond set into a design similar to the Naveya & Sloane Imperial Setting. I do also adore yellow diamonds and alexandrites. In saying this, I am a hopeless romantic at heart and would adore anything that Alex proposed with.

What's your favourite Naveya & Sloane piece you've made to date?

My favourite piece from Naveya and Sloane is a diamond set signet-style ring crafted in platinum and set with a ceylonese sapphire which Alex gave to me for Valentines Day.

Describe your dream wedding....

If I could get married in Italy or France I would! Or more realistically somewhere with beautiful gardens to host the special people in our lives. Divine food, champagne, dancing, laughter and a little bit of badminton. I love the idea of having my dress custom made and a perfume designed for the day.

Top five tips you've learned from working with brides...

1. Enjoy every experience leading up to the wedding, it is not all about the day but the experiences you have along the way.

2. Purchase a new perfume for your big day. It is a new beginning and a smell you will remember forever.

3. Have a back up plan in case it rains.

4. Invest earlier rather than later in a wedding band that you truly adore.

5. Don't be a Bridezilla.

What's next for Naveya & Sloane?

Our fine collection will be launching in June which we are all very excited about. It will include a beautiful selection of earrings, necklaces, bracelets and rings. I am a little bit obsessed. From there it will be off to Christchurch, Sydney and London.

Thanks Rachel! x

Everyone needs a little bit of Vitamin C in their life and what better way to enjoy it than with this delicious gluten-free Orange & Almond cake created by Eats by Anna. In our latest instalment with the self-confessed 'kitchen magpie', Anna shows us how to make this baking staple into something spectacular.

This must be the most ubiquitous gluten-free option on cafe menus, and for a good reason - it's moist, redolent with evocative perfume of oranges and the musky undertone of almonds. Every cook has their own version of this cake, the main variable being whether honey or cane sugar is used as the sweetener. I've eschewed both and have used coconut sugar instead. It lends a lovely caramel texture but without the cloying feel honey can often add.

I've used Kerikeri oranges here, but you can use whatever citrus is in season. Tangelos work well, and so do the combination of oranges and limes.

Ground almonds are a pretty pricey ingredient. Check out your local Indian or Middle Eastern grocer where ground almonds can be bought for a steal!

ORANGE & ALMOND CAKE

You will need:

• 2 large, or 3 medium oranges

• 5 free-range eggs

• 2 ½ cups ground almonds

• Just less than 1 cup coconut sugar

• 1 tsp baking powder

• Icing sugar, to dust

Directions:

1. Grease and line a 22cm springform baking tin.
2. Wash the oranges under running water then place the whole oranges in a large pot, cover with water and cook at a gentle boil for an hour before removing them and setting them aside to cool.
3. While oranges are cooling, heat oven to 180° Celsius. Slice the cooked and cooled oranges, but keep any juices, and add the fruit and juices to the jug of your blender. Blend skin and all until you have a beautifully fragrant pulp.
4. Beat the eggs in a large bowl until fluffy. Add the orange pulp and coconut sugar and sift in the ground almond and baking powder. Mix thoroughly to combine then pour the cake batter into the prepared tin.
5. Bake for around an hour, or until the cake is uniformly golden on top and springs back when you touch it. You may need to cook the cake for up to another 10-12 minutes if it still feels too soft in the centre - it all depends on your oven.
6. Let the cake cool in the tin before turning it out - this is essential! If you try to turn it out while still very warm you'll end up in tears. If you like, dust the cake with icing sugar and serve with Greek yoghurt or a drizzle of Lewis Road Creamery cream.

www.eatsbyanna.com