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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 borne of the same ideal in 2017 - taking influence from eras past and manifesting bold, colourful pieces for modern wear. Arriving shortly after, Respiro launched with the iconic resin Alexa Bag. 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. Delve into all our labels at once and shop a full look in one go. 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.

PREPARING FOR THE WEEKEND ALREADY | DOWNTIME #6

PREPARING FOR THE WEEKEND ALREADY | DOWNTIME #6

WE'RE BACK AND READY FOR THE WEEKEND

 

Things are slowly easing back to some form of normality, but we will be cooking up a storm for a while longer.

This week we're honing in on breakfast with one scrumptious bowl ready to fill you up and warm your insides.Get cosy. x

IN THE KITCHEN

Meg Yonson always serves up a healthy dose of home-cooking inspiration. This week she has shared her recipe for Blueberry Rice Pudding with Halva Crumble - it looks a treat too.

There's no need for a cafe brunch with this one in your arsenal. It serves 6, so invite a few pals and share the goodness around. 

BLUEBERRY RICE PUDDING

Image provided by Meg Yonson

INGREDIENTS

  • 1/2 cup Jasmine rice
  • 1 litre any milk (Meg uses oat milk)
  • 1/3 cup maple syrup
  • 1/2 tsp vanilla bean powder
  • pinch of sea salt

Halva Crumble

  • 1/2 cup tahini
  • 2 tbsp maple syrup
  • 2 tbsp almond meal, oats or plain flour
  • pinch of sea salt
  • 1 tbsp pistachio nuts, very finely chopped

Blueberries

  • 2 cups blueberries, fresh or frozen
  • 1 tbsp maple syrup

METHOD

Add 1 cup of water to a large saucepan and bring to the boil over high heat. Once boiling, add in your rice. Cover and reduce heat to low and simmer for 7 minutes until rice is almost cooked through. Add in the milk, maple syrup, vanilla and salt. Continue to simmer mixture for 1 hour, stirring occasionally until thick. Taste a little and add a little more sweetener if you prefer it a little sweeter.

 

Meanwhile, to make the Halva Crumble, add the tahini, maple syrup, almond meal, oats or flour and salt to a food processor and blitz until mixture comes together into a thick dough. Press into a container, sprinkle over the pistachios then press them into the mixture. Place into the freezer to set.  Note: if you don’t have a food processor, heat your tahini in the microwave or over the stove top until softened and add remaining ingredients and mix thoroughly before transferring to the freezer.

 

When the porridge has 10 minutes to go. Add blueberries to a saucepan with maple syrup and place over low-medium heat. Cook for 8-10 minutes, stirring occasionally, until thick and jammy. 

 

Serve a generous scoop of rice pudding into a bowl, spoon over the jammy blueberries and break the halva into pieces and sprinkle over the top.

Opening image via @epicfashionmoments