Divine Morsels by Szilvia

My beautiful jelly art cakes for Mother`s Day

They made happiness to incredible mums and some fantastic moments.

Made by 100% edible jelly, including the flowers

Such a fantastic weekend

Happy Monday everyone and have a good week

www.szilvias.co.nz

cake

The Authentic New Zealand drink. Can't be more kiwi.

This week in the focus was the JELVIAS Flower Cakes

This amazing jelly artwork is 100% edible, and the opportunities never-ending.

www.szilvias.co.nz

Two days to go :)

www.szilvias.co.nz

Easter is coming

The last year's most successful service was the traditional, long processed Easter Ham.
It made more than 4 weeks mature, special process, and the outcome is a fantastic cured taste Easter Ham, what we Hungarian people call "Parasztsonka".

Preorder before 11 of March

Available
- pick up or post from 12 of April
- 1,5 kg or 2 kg each
- smoked or cooked - smoked type

Order via message or email.

www.szilvias.co.nz

While I am in self-isolation, I would like to show you my last few weeks made beauties.

Those are beautiful, aren`t?

And soo delicious :)

For wedding, for anniversary, birthday, graduation, for any event this is a perfect choose :)

Look at my website for more information

www.szilvias.co.nz

Sorry, temporarily I have to close the business.

As soon as possible and safe, I will reopen again.

Take care, keep safe

Something in progress :)

Preparation of the new products

Watch the news

Coming soon

www.szilvias.co.nz

On the weekend I have catered for an event with my divine morsels.

That was a pleasure to make it and I made the plates with my whole passion.

They were absolutely impressed by the food and totally satisfied.

Have a look at the pictures, and tell me which plate is your favourite food.

www.szilvias.co.nz

The job

I gained amazing knowledge from excellent tutors, I had a lot of practical experiences, ex. in the Spark Arena with more than a thousand guests and in smaller kitchens too.

I served breakfast, lunch, dinner to 30 to 300 people.

I made chilled and fresh food in the catering company, a la carte menus in restaurants and canape for events.

As a volunteer, and later as a head chef in the kitchen of a church (with a thousand members), I met new challenges and some events, that lasted longer than a day, we catered sometimes for 6,000 people.

Of course, the making of Hungarian products meanwhile did not stop, I expanded the variety of our products.

While working, keeping to the highest safety regulations, the use of the equipment of the commercial kitchen and the knowledge and use of the local ingredients, became second nature to me.

To be continue