Darren O'Rourke

Cook With The Best

Darren O'Rourke × Big Green Egg Australia

Master Butcher. Chef. Champion of Australian Producers.

Our Story with Darren O'Rourke

With 27 years spanning kitchens and butchery blocks—from sous chef at Sydney's iconic Bathers' Pavilion to head butcher at Victor Churchill—Darren brings unmatched expertise and passion.

His journey began with a quest for discipline and skill in the kitchen, evolving into a deep respect for provenance and farming practices under mentors like Serge Dansereau and Alex Herbert. A "gap year" at Victor Churchill turned into 15 years mastering the craft of butchery, where early mornings and precision became his calling.

For Darren, farmers and producers are the true heroes. Chefs and butchers are custodians, connecting their hard work to the plate with honesty, integrity, and fairness.

“I quickly fell in love with the early mornings and the age-old craft of butchery.”

Why Darren O'Rourke gave away his other barbeques.

About 10 years ago I was introduced to the Big Green Egg and it was a game changer.

A product that I could use for literally all styles of cooking from baking sourdough to seafood, vegetables and of course my real passion, meat whether it was smoking, braising, grilling or roasting was a revelation.

I’ve had my fair share of grills and barbeques over the years but for me the Big Green Egg is the most versatile and the best.

Darren O'Rourke

Master Butcher & Chef

Uncommon Cuts: How to Cook the Perfect Hanger Steak on Your Big Green Egg

Beef

This article, by Master Butcher Darren O’Rourke, introduces the Hanger Steak (also known as Hanging Tender or Onglet) as a highly flavourful "butcher's cut" that deserves wider recognition.

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