The Brass Pig Barbecue Cafe, Southport, Merseyside's burger has a 14oz beef patty, 10oz smoked turkey, two pigs in blankets, smothered in cranberry sauce and gravy.

The brainchild of Johnny Wong, owner of Johnny's Burger Joint in Canning Vale, Perth, Australia, the monster meal is the equivalent of three Big Macs and 'a heart attack waiting to happen'.

The £10 dish is the creation of Mike and Emily Edge, owners of Splendid Sausage in Manchester. It is a beef and horseradish sausage in a white roll, topped with pulled buttered turkey.

Supermarket bottles were named as best for the festive feast by the International Wine and Spirit Competition, while booze pros identified perfect pairings for curry, pizza and fish and chips.

Pure Taste in Westbourne Grove is the brainchild of nutritional therapist Holly Redman. The restaurant first launched as a pop-up in Sussex and mimics the types of foods our hunter-gatherer ancestors ate.

The creation is the brainchild of chef Vipula Athukorale, from Leicester, who won a gold medal for his work at the International Culinary World Cup 2014.

The machine, in Dundee, Scotland, allows shoppers to pay between £3-£5 for a selection of locally-sourced produce, including bags of potatoes and mixed vegetable boxes.

John and Corrine Clarkson, who run Mister Eaters Eating Emporium in Preston, Lancashire, made the Chippy Tree from 50kgs of potatoes, 20 loaves of bread and a further 22 baps.

Aldi's Ballycastle Classic Irish Cream scooped top honours at the Spirits Business Liqueur Masters 2014 awards. Judges described the cream liqueur as 'thick, creamy and luscious.'

The beer was developed by Windsor-based beer makers Savour Beer. There are only six bottles of the rare beer in the world and one of them is on sale at Sourced Market in St Pancras, London.

Eating a festive meal while listening to Elton John's Step Into Christmas will reduce the intensity of flavours, while the sultry tones of Eartha Kitt's Santa Baby improves them, according to a study.

Bizarre Japanese cookery video demonstrates the four-step process to make a perfect plate of lightly battered, flash-grilled shrimp. It uses air cannons, CO2 tanks and flame throwers.

Prominent critic Jim Murray named Yamazaki's Single Malt Sherry Cask 2013 as the world's best. The Suntory Holdings-owned Yamazaki Distillery is in Shimamoto town, Osaka prefecture, Kyoto, Japan.

Four in ten adults considered themselves a foodie whilst 55 per cent said food is one of the most important aspects of their lifestyle.

The 2015 Harden's London Restaurants guide crowned The Ledbury, Notting Hill, as the capital's best eatery. The River Cafe, Hammersmith, was outed as the most overpriced in town.

Its unique ingredients include a premium Bordeaux, fine Champagne and Normandie 'cidre' - no wonder Cinnamoney Spiced Wine has such a sobering price tag.

Narinder Gill's sauce has been given the stamp of approval by Heart Research UK. The Coventry, West Midlands, native developed the sauce following his father's death from a heart attack.

The designers behind the clever Saturn wine glass claim it will never tip over, regardless of which way you tip it.

The cooks at the Bourbon Steak and Pub in Santa, Clara, California, brought together 24 quails; 12 chickens; 8 ducks; 6 turkeys; 2 lambs; a pig and a blanket-size side of wagyu beef.

The $21,000 (£13,500) feast for two at Empire Steak House, New York City, includes fine wines such as Dom Perignon Oenotheque, Chateau Petrus and Château d'Yquem.

Renowned chef Yannick Alleno, formerly of Le Meurice, Paris, was crowned with the coveted three stars for his work at Pavillon Ledoyen, in the French capital, which he took over in July 2014.

The American Chemical Society explains the chemistry of eating too much. In the video on their Reactions page they detail the processes taking place (illustrated) when we over-indulge in certain foods.

The research, from the Harvard School of Public Health in the US, suggests the popular food could provide an inexpensive and easy way of boosting the odds of a healthy old age.

In the Flavor of Now campaign, the chain takes its latest offerings to Sorrento, Italy, where old-fashioned Italians gave their honest and rather harsh opinions.

Chiyoda Manufacturing Company in Takamatsu, Kagawa Prefecture, works with local udon producers and restaurants to convert 150 tonnes of discarded noodles into 180,000 kwH of electricity a year.

Matt Simpson grew the 1,590,000 Scoville-unit chilli in poly-tunnels in Horningsham, Wiltshire. The mistreated chillies are so hot he has to wear two pairs of gloves when holding them.

Australian company Common Ventures has revealed a range of wines dubbed The Wines of Westeros based on fantasy series Game of Thrones.