From beginning as neighbours, to designing their new restaurant and visual identity, and now to collaborating with a spice blend!
This year COX has proudly designed the fitout and visual identity for Mínima – an exciting new restaurant opened by our good friends and former Kingston neighbours and restaurant owners, Benn and Mork of ‘Morks’.
It wasn’t too long after the brother’s had open their doors that COX came back for another taste. Using studio-informed ‘spice data’ – comprising of information such as colour profile, flavour profile, and intended use – along with Benn and Mork’s guidance and expertise, the COX x Mínima Spice Blend was formed.
We encourage you to use this blend to enhance your meals with friends and family during this holiday season. Alternatively, savour it yourself on a quiet evening – we won’t tell anyone!
You can use this Spice Blend on anything. Sprinkle it on oven chips, roast a chicken, smoke a brisket. It will work on veggies, seafood, meat. You can grill, roast, sautee.
Mínima
Mínima opened its doors in Yarralumla this July, delighting past patrons and friends alike. This vibrant dining experience not only pays homage to their heritage but also celebrates their rich multicultural backgrounds, seamlessly weaving them into a concept they’ve dubbed “third culture cuisine.
Benn & Mork
We are third culture kids: people who grew up immersed in a culture different to their parents. Experiencing the world through a third culture lens exposes you to see the world in a way that pushes you to embrace openness and immigration. You realise that anything is better with influence from other cultures, and we aim to represent that with the product at Mínima.
Find out more about COX’s work on Minima below:
Need some inspiration? Try this simple yet versatile method for roasting or barbecuing chicken
Prep time: 5min
Cook Time: ~35min
Total Time: ~40min
- Choice of Chicken cut (thigh fillets OR cutlets OR drumsticks)
- American mustard
- COX x Mínima Spice Blend
- First pat your choice of chicken dry with some paper towel.
- Squirt some mustard on there and give it a good rub. This will act as the glue for our spice rub.
- Sprinkle the minima spice rub all over the chicken to your liking. Take care not to rub the meat now. Just sprinkle and you’re ready to go.
Your chicken is ready to cook. You’ve got a couple of options here and it’s all about indirect heat:
Oven
- Pre-heat your oven to 180°C and cook until the internal temperature of the chicken reaches 74°C. Depending on your chicken it could take about 35 mins. The sugar in the spice rub will caramelise it nicely.
(Kettle) BBQ
- Pop it in a kettle BBQ with some apple wood on top of your charcoal. Aim for around 150-160°C in the kettle and smoke your chickens on indirect heat until they’re cooked (74°C). That bark and smoky flavour should make the extra effort worth it.
Thank you for your support and collaboration and this past year. We want to extend our wishes for a joyful holiday season and a well-deserved break.
Happy Holidays and see you next year!
The COX team