DISPATCH TIME AS USUAL - FREE DOMESTIC SHIPPING ON ALL ORDERS OVER $50

Our origin lies in the conception of Reliquia Jewellery in 2015. Inspired by relics and family heirlooms, each collection plays on the pieces you might borrow from your grandmother's overflowing jewellery box. 
Valet Studio was born of the same idea in 2017 - taking influence from eras past and manifesting bold, colourful pieces for modern wear. Respiro launched with the iconic resin Alexa Bag and since then, the brand has delved into beads, leather and satin to satisfy every occasion.
Now we embrace the arrival of Blanca, the finishing touch. Satisfy head to toe with her carefully selected, limited range of pieces that align with our overarching vintage-inspired aesthetic. 
Reliquia Collective is our new home. We hope you have fun exploring our world. 

Embrace this seasons soft finishes from Reliquia Jewellery and Valet Studio. Cultivated palettes and fluid silhouettes feature in this curated collection.

Respiro visually experiments with colour and pattern, tactile beading and unconventional materials, playing with unique marbled and inlaid designs. 
 Taking inspiration from the architectural form of the Art Deco movement, these vintage inspired bags are designed to accomodate your essentials and elevate your classic wardrobe staples.

LUNCH PLANS ARE SORTED WITH DOWNTIME #5

LUNCH PLANS ARE SORTED WITH DOWNTIME #5

WE'RE FIVE WEEKS DEEP 

How did we get here? Time has equally flown by and slowed to a turtle pace.

We've got your next few dinners and lunches sorted (maybe even breakfast too) with another colourful, health-infused recipe from Dania Portman.

Peace out. x

IN THE KITCHEN

Dania Portman is back with an exclusive recipe for your eyes only. Try it out and fill up on the good stuff.

These super-simple Cumin Carrot and Kale Wraps with Tahini Yoghurt will have you salivating. The recipe serves two, so share one with your pal or keep it all for yourself. Healthy eating never looked so good.

DANIA PORTMAN LUNCH RECIPE

Image provided by Dania Portman

INGREDIENTS

  • 3 carrots
  • 2 cups of kale, washed and roughly chopped
  • 1 teaspoon of cumin seeds, crushed
  • 1 tablespoon of honey or maple syrup
  • 1 can of chickpeas, drained
  • 1.5 cups of yoghurt
  • 1 generous spoonful of tahini
  • Juice of half a lemon
  • 1 tablespoon of olive oil
  • 4 flat brads like lavosh or pita bread
  • Salt & pepper

METHOD

1. Chop the carrots into even-sized chunks and steam for 10 minutes until tender. 

2. Heat the olive oil in a large pan and fry the steamed carrots and cumin seeds for 5 minutes until they start to brown. Drizzle with honey and a pinch of salt and pepper and toss to coat. 

3. Add the chickpeas and kale, cook for another minute to wilt the kale and warm the chickpeas through. 

4. Mix the yoghurt, tahini, lemon juice and a pinch of salt together to make a sauce. If it's too thick you can thin it out with a dash of water. 

5. Lightly warm the flatbreads and spread with yoghurt sauce, top with the carrot mix, wrap up and enjoy. 

Opening image via @woman__food