If you’re looking for a way to legitimise your passion for all things terracotta, a trip to Marrakech has never been timelier. Not only is the city’s newly built Musée Yves Saint Laurent a tonal dream, it’s a feat of modern architecture – the exterior features terracotta bricks made of Moroccan earth, concrete and terrazzo interlaced to resemble woven threads of fabric, with the interior mimicking the lining of a handcrafted YSL jacket.
Museum – Musée Yves Saint Laurent Photo Gallery
Built next to the famed Majorelle Garden – recognisable for the intense blue hue of the former residence, now a museum, that sits within it and which Yves Saint Laurent and his partner Pierre Bergé purchased in 1980 to live and work in – the Musée Yves Saint Laurent contains 4,000sqm of permanent and temporary exhibition space. Along with a revered collection of Yves Saint Laurent’s sketches, garments and accessories that provide an insight into the visionary’s creative process, there’s a 5,000-book library with plenty of fashion tomes (including those on YSL’s oeuvre) to inspire.
REVENGE OF THE NERDS
Perfecting our “standing next to a waterfall” stance for Instagram can wait – with a batch of techy new toys to play with, this summer you can find us inside indulging our nerdy hobbies (FOMO be damned). Google’s latest virtual-reality app, Blocks, is basically Minecraft for grown-ups – it lets you model-build virtual worlds, using nothing more than your hands and an Oculus Rift or HTC Vive VR headset. Budding Reys can take their lightsaber fights as close to IRL as they’re likely to get, with the toy of every Star Wars fan’s dreams, the new Star Wars: Jedi Challenges ($399). With the help of its augmented-reality headset and a hand-held controller (powered by your smart phone), you can take on villains Kylo Ren and Darth Vader in your living room. It’ll hit shelves this month, leaving you plenty of time to hone the Force ahead of December’s Star Wars: The Last Jedi release.
PIZZA, BUT BETTER
Melbourne-based chef Guy Grossi is reinventing the school canteen favourite you never knew your adult-self needed – he discovered his “pezzo” (aka the Pizza Pocket 2.0) while experimenting with pizza dough at his salumi bar Ombra. The dough is fermented for 48 hours then baked as a bun, which means it comes out hollow – making space for fillings such as meatballs with tomato and provolone, crumbed veal with slaw and fried calamari with zucchini. It’s culminated in a full-blown dedicated pezzo outpost in the city’s CBD, which serves up the fillings perfected at Ombra, with some inspired new twists on the menu, too.
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