New Zealand beauty Jaime Ridge looks amazing in our Liam Chiaroscuro Dress in the latest issue of Fashion Quarterly!

On Wednesday evening we held a winter cocktail party at RUBY Dunedin to celebrate the arrival of our winter collections!

Thanks to all of our beautiful RUBY girls that came along and to our friends from Stolen Rum​, Perrier​, M.A.C Cosmetics​ & ghd​...

Images by Amy Parsons-King

For most of us, Easter marks a weekend of serious overindulgence from countless chocolate eggs to hot cross buns! We called on our friend Olivia, founder of raw wellbeing cafe The Raw Kitchen, to share with us her recipe for raw Easter Eggs that are not only delicious, but also good for you...

THE RAW KITCHEN'S CHOCOLATE BRAZIL NUT EASTER EGGS

You will need:

• 1 cup brazil nuts

• 2 cup almond flour

• 4 cups soaked dates

• 3 tbsp coconut oil

• 1 tsp salt

• 2 tsp vanilla bean

• 3 tbsp raw cacao powder

Garnish options:

• Coconut threads

• Pumpkin Seeds

• Sesame Seeds

• Goji Berries

• Sunflower Seeds

• Freeze dried berries

• Pistachios

Directions:

1. Chop your brazil nuts so that they are well chopped but not too fine. You want them to add a nice crunch to your Easter Egg.

2. In a food processor, blend your soaked dates until creamy.

3. Add coconut oil, salt, vanilla, almond flour and cacao powder. Blend further until smooth.

4. In a mixing bowl, mix together the Easter Egg mixture with the chopped brazil nuts. You may want to use your hands to get it well mixed.

5. Roll into Easter Egg shapes and then garnish with your chosen ingredients.

6. Chill in the fridge.

The Easter Eggs will last 1 week. Serves 12 x