Cameron and Hala Dunbar’s work with food has taken them across the globe, but when they moved to Tamborine Mountain in 2016, they discovered an abundance of fresh local produce right on their doorstep.
Inspired by the ingredients at their fingertips, they launched Yasabel Cottage Kitchen months after moving to the mountain. They’ve been selling their jams, chutneys, baked goods, artisan breads and gluten free products ever since.
Their recipes are based on the seasonal availability of Tamborine Mountain ingredients, and they weave local rhubarb, cumquats, tangelos, lemons and oranges into their products.
They also have a thriving garden – they supply foliage to florists across the Scenic Rim and neighbouring regions – and Cameron bakes home-grown herbs into his artisan breads.
Their products are becoming sought after by customers near and far, with locals stocking up at the markets and visitors coming from Brisbane to get their fix.
Before they moved to Tamborine Mountain, the Dunbars lived in Bahrain, off the coast of Saudi Arabia, for 15 years while Cameron worked as Executive Chef to the royal family.
Keen for a change of pace and a break from city life (they lived in Melbourne before Bahrain) they took a leap of faith and bought a block of land on Tamborine Mountain after seeing it on the internet.
Now, Cameron and Hala operate Yasabel Cottage Kitchen – named after their daughters Yasmina and Isabel – out of their home kitchen.
They sell their goods at The Green Shed market each Sunday and at the Tamborine Mountain State School Markets on the last Sunday of each month. Hala’s popular cakes and apple pies are also available for purchase at The Local Codfather on Tamborine Mountain, and her cakes are sold at In the Raw organic café and shop in Canungra and Groundwork Café in Nerang.
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