19 Gold Coast’s favourite fresh meal service, Open Sauce Kitchen, has announced its national expansion recently. This growth is timely, as an aging population faces increasing health concerns. With 61% of seniors on the Gold Coast already managing long-term health conditions like arthritis, maintaining a healthy diet is more critical than ever. In 2019, the Australian Institute of Health and Welfare reported that 90% of adults over 65 do not consume enough fruits or vegetables daily, which can exacerbate health issues. Catherine Eibner, former Head of Digital Innovation at Amazon Web Services, founded Open Sauce Kitchen out of concern for her father’s and his partner’s dietary needs as their health deteriorated due to dementia and arthritis. What started as preparing a few extra nutritious meals for family and neighbours has now evolved into a thriving business, operating from a commercial kitchen in Ormeau. This success is bolstered by the expertise of Personal Trainer and Nutritionist Samantha Johnston, who brings extensive knowledge in nutrition and health. Brent Richards, Medical Director of Research Commercialisation and Professor of Critical Care Research at Gold Coast Hospital and Health Service, expressed his concerns on the matter. He noted, “The COVID experience has led many older individuals to reconsider aged care homes—many felt ‘locked away’ for a year, which didn’t align with their idea of ‘living.’ As a result, more people now prefer to age in place. Therefore, it is increasingly important for them to focus on maintaining health and independence, with a fresh, balanced diet being a crucial factor.” To celebrate their expansion beyond the Gold Coast, Open Sauce Kitchen is offering 10% off first orders in September with code GoBig10. Visit www.opensaucekitchen.com.au for more details. Open Sauce Kitchen Expands Ljɤ ڑ Ǹͅ ɤ ڑ Ǹ˷ ڑ Ǹ̻̻̇ͅ Τɤɒ ڑ ¡̇ ˰ɤ ڑ IǸͅ ɤ ڑ ŶǸɆˋǸʊɤ ڑ Ի¡IŶԼ ̻̇ͅڑ Τʧɒɤͅ NJɄ ȠɄʳʇɄ΄Ʉ Ʉ΄Ʉ̥ Ζ˧˗Ʉ ̓ ɴ˧ͣ ʳȳ ȠɄ ǹȠʳɄ ͔ ˧ ǹȧȧɄ̓̓ ǹɥɥ˧̥ ȳǹȠʳɄՏ ʳ˧ȧǹʳʳΖ ːǹȳɄՏ ˗͔̥ͣ ʇ͔ ʇ˧ͣ̓ ːɄǹʳ̓ Ր ¤˧Έ ȳ˧Ʉ̓ ʇ͔ Έ˧̥ lzԏ ł˗ȧɄ ǹ̛̛̥ ˧΄Ʉȳ ȠΖ Ζ˧̥ͣ Lǹ̥ Ʉ Ÿ̥ ˧΄ʇȳɄ̥ Տ Ζ˧ͣ Έʇʳʳ ˧˗ʳΖ ȠɄ ǹ̓ lzɄȳ ͔ ˧ ̛ ǹΖ ӬӨ ج ˧ɥ ͔ ɴɄ ːɄǹʳ ȧ˧͔̓ ̛ͣ ɥ̥ ˧˗͔ ΈɴɄ˗ Ζ˧ͣ ̛ ʳǹȧɄ Ζ˧̥ͣ ˧̥ ȳɄ̥̓ Ր NJɄ ͔ ɴɄ˗ ʳʇǹʇ̓ Ʉ Έʇ͔ ɴ Ζ˧̥ͣ Lǹ̥ Ʉ Ÿ̥ ˧΄ʇȳɄ̥ ͔ ˧ ̥ Ʉȧ˧΄Ʉ̥ ͔ ɴɄ Ƞǹʳǹ˗ȧɄՐ We are an approved Home Care Package (HCP) provider We believe everyone should be able to access affordable, locally made, nutritious meals. What is the process? 1 Apply via www.opensaucekitchen.com.au 2 Your Care Provider will receive the application for approval. 3 You will be notified when approved, and be able to place your order whilst only paying 30% upfront every time. We liaise with your Care Provider to collect the remaining funds. Scan the QR code to view our menu and to create your Open Sauce Kitchen account. 6/22 Mavis Court, Ormeau Riverstone Crossing, Maudsland 0400 404 166 www.opensaucekitchen.com.au How does it work? Once approved by your Care Provider, you will only be asked to pay 30% of the meal cost upfront when you place your orders. We then liaise with your Care Provider to recover the balance. • 1 tbsp olive oil • 1 brown onion, finely chopped • 2 garlic cloves, crushed • 900g Butternut pumpkin, peeled, cut into 1.5cm cubes • 2 x 400g cans brown lentils, rinsed, drained • ½ cup vegetable stock • 690g bottle Italian Tomato Passata • 500g ricotta • Good pinch ground nutmeg • 375g packet fresh lasagne sheets • 120g packet baby spinach, trimmed, finely shredded • 1 ½ cups grated Tasty Cheddar • Rocket leaves, to serve Preheat oven to 190C (170C fan-forced). Grease a 26cm x 20cm x 6cm baking dish. Heat the oil in a large saucepan over medium heat. Cook the onion for 5 mins or until soft and lightly golden. Add the garlic and cook for 1 min. Add pumpkin, lentils and stock. Reserve 1 cup of the passata and stir the remaining passata into the pumpkin mixture. Cover and bring to the boil. Reduce heat slightly and cook, covered, for 20 mins or until the pumpkin is tender and the mixture is thick. Transfer to a large bowl to cool slightly, then refrigerate until cold. Meanwhile, use a fork to mash the ricotta in a bowl. Stir in nutmeg. Season. Line the base of the prepared dish with a layer of lasagne sheets. Spread over half the pumpkin mixture, then top with another layer of lasagne sheets. Sprinkle with the ricotta mixture and use the back of a spoon to spread evenly. Top with spinach, then cover with another layer of lasagne sheets. Spread over the remaining pumpkin mixture, then top with remaining lasagne sheets. Spread over the reserved passata to cover completely. Sprinkle with cheddar. Bake for 45 mins or until golden and cooked through. Serve with rocket. Pumpkin, Spinach & Lentil Lasagne Prep 1h 05m | Cook 1h 15m | Serves 8
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