Round mooncakes with an etched pattern on top come in flavours of black sesame and miso, rose and pistachio, and traditional lotus seed. Tan's CBD bakery Raya created six mooncake flavours this year, many of them based on sweets he normally serves. 'Growing up, the flavours in Asia are like a thing,' says Malaysian-born Melbourne baker Raymond Tan. But today it's also hotly anticipated for the flamboyant creations of bakers, fashion houses and multinationals such as Starbucks, as the businesses seek to outdo one another with their mooncakes.Ī selection of mooncakes from Melbourne bakery Raya. Originally a time to worship the moon for a plentiful harvest, Mid-Autumn (or Moon) Festival has evolved over the past 3000 years into a celebration of family and giving thanks. But, most commonly, it's about small pastries called mooncakes, traditionally filled with salted egg yolk and lotus seed paste. The second biggest date on the Chinese lunar calendar, the festival (21 September this year) is usually celebrated with family gatherings, temple visits and colourful lanterns. But pastel-hued pastries, luxury ingredients and big brand power are a potent mix that's given the Mid-Autumn Festival new life. Making a centuries-old folk tradition feel contemporary is no easy feat.

Midautumn festival food