RUBY LOVES: KELLY THOMPSON

We caught up with the lovely illustrator, Creative Director and blogger, Kelly Thompson to chat about her creative process and garnering a reputation as one of New Zealand's most internationally recognised illustrators.

Read our interview with Kelly Thompson and check out her favourite looks from our RUBY & Liam winter 16 collections....

KELLY THOMPSON - BUNNY STORE & GALAXY TURTLENECK

RUBY Bunny Stole | $109 and Liam Galaxy Turtleneck | $159

Did you expect a career in illustration to take you this far?

I knew that I wanted it to go somewhere, but I never really realised exactly what you could do as an illustrator and the opportunities there could be. I definitely didn't expect that it would grow to me having my own agency and working as an art director. Some of my most memorable experiences would be winning the Escada pitch, speaking at Semi-Permanent numerous times. Taking the plunge to stop drawing all the time and launch my own agency, UNA was a pretty exciting step, I'm sure it will become memorable!

KELLY THOMPSON - GALAXY TURTLENECK

Liam Galaxy Turtleneck | $159

What’s your typical design process?

First, I ask as many questions as I can of the client, figure out what they actually want, ask for examples of things they like, show them things to figure out where their head is at. The most important things are to make sure you're on the same page at the start. Then I do research followed by super rough (and kind of terrible) sketches which I occasionally share on Snapchat so people can see how basic they really need to be. I always accompany these with references of my work so people can visualise what they are going to get. From there I revise the sketch if adjustments are needed, or I go on to tidy line work. Once done I resubmit, make adjusts or move to colour which I do digitally. Then Ta da!

For art direction and consulting the process is a bit more varied and longer. I always meet clients in person or we have skype meetings, there is much more researching, clarifying requirements, mood boards, sourcing of creatives, creative management. It's a bigger process, but I love it.

KELLY THOMPSON - BUNNY STOLE

RUBY Bunny Stole | $109

What has been your most exciting collaboration so far?

I did a really fun event for Maybelline NY NZ a couple of years ago that involved me creating a face chart then flying to NZ and hosting a press day where I ran through the new season products and taught an art class with makeup, I really enjoyed using my skills in a completely different way. Recently with UNA we were commissioned to do the Formula E worldwide racing campaign, a project that ran for almost a year and was seen on LED billboards the size of football fields and all sorts of amazing media around the world, that was extremely exciting because it was just such a huge scale project!

KELLY THOMPSON - GALAXY SKIRT

Liam Galaxy Skirt | $199

What do you enjoy doing in your spare time?

I love taking some time out with pilates, walking by the river near our house with the dog and getting outside as much as possible! I've also just started a personal project called Everyday Girls and am about to do my first sketch for that. The project will be pretty big and run for a couple of years so I imagine so my spare time will be well stacked. I have also launched a new blog where I chat about the industry and creativity. I also try to support brands I love and people like me, who are just starting out

What are your favourite pieces for our latest RUBY & Liam Winter collections?

I've been wearing the Galaxy Turtleneck a lot! I really like how it's a little bit 70's with the golden sparkle as I'm going through a huge disco/70s moment right now. I love the velvet Bunny styles, the velvet Vampire Choker and the red Alpine Peacoat, it's such a good colour for dull grey winter days.

KELLY THOMPSON - VAMPIRE CHOKER

RUBY Vampire Choker | $29

Thanks Kelly x

RUBY LOVES: GUILT-FREE STRAWBERRY, RHUBARB & COCONUT TORTE FROM THE RAW KITCHEN

When it comes to winter we're all about comfort food. So when Olivia from The Raw Kitchen came out with her new book, The Raw Kitchen, full of delicious, wholesome & nutrient rich recipes, we knew we'd be content hunkering down for the cooler season with a repertoire of scrumptious meals.

Cookbook

We've got one copy of The Raw Kitchen cookbook to giveaway to one lucky RUBY girl. Head to our RUBY Instagram to find out how you could go in to the draw to win. The winner will be announced on Monday 13th June at 2pm NZT.

Olivia has also created a brand new recipe exclusively for us to share with you. Enjoy!

STRAWBERRY, RHUBARB & COCONUT TORTE

BASE

  • 1 cup desiccated coconut

  • 1 cup sunflower seeds

  • ½ cup raw cacao powder

  • ½ tsp sea salt

  • 3 tbsp coconut oil

  • 1 cup dates (soaked for 1 hour in warm water, drained)

FILLING

  • 2.5 cups of cashews (soaked for 1 hour in warm water, then drained)

  • 2 cups water

  • 1 cup strawberry

  • 1 cup coconut oil

  • ½ cup preferred natural sweetener (coconut nectar, rice malt syrup, agave)

  • 1 tsp vanilla bean

  • ½ tsp sea salt

  • 1 tbsp psyllium husk

GARNISH

  • 2 pieces of rhubarb

  • 2 tbsp coconut chips

  • 2 tbsp freeze dried raspberry

Directions

  1. Line a 28cm torte pan, or 22cm cake tin with baking paper and set aside.

  2. Place rhubarb for the garnish onto a dehydrator tray and leave for 45 minutes at 48 degrees Celsius. Set aside.

  3. For the base, place coconut, sunflower seeds & raw cacao powder in a food processor and blend until well mixed. Add coconut oil and sea salt, and blend until smooth. Be careful the mixture does not overheat. Finally, add the dates and blend until smooth. Press into the torte case or cake pan, and ensure edges are smooth by using the back of a spoon. Place base aside.

  4. For the filling, blend cashews, water and strawberry until smooth. Add coconut oil, sweetener, vanilla bean, sea salt and blend further until smooth. Finally, add psyllium husk and blend. Quickly pour mixture onto base and flatten with the back of the spoon.

  5. Garnish with chopped rhubarb, coconut chips and freeze-dried raspberries.

  6. Place in freezer for 8 hours.

Serving

When ready to serve, take your Strawberry, Rhubarb & Coconut Torte out of the freezer and leave to sit for 1 hour.

Enjoy with a dollop of coconut yoghurt or fresh fruit.

Your cake will last for 1 week in the fridge or up to 3 months in the freezer.

Thanks Olivia x