Recipe supplied by Paul West from River Cottage Australia on Foxtel’s LifeStyle FOOD

For the tri-tip
1x 2.5kg tri-tip with a good layer of fat, must be grass fed
6 cloves of garlic
Australian smoking chips

For the mayonnaise
1 egg yolk
1 tsp white wine vinegar
1/2 tsp dijon mustard
1/2 cup of mild flavoured oil (rice bran or grapeseed are perfect)

For the pickled veg
1 Lebanese cucumber
1tsp. yellow mustard seeds
1tsp. of salt
2tsp. of sugar
1/2 cup of white vinegar
Small bunch of dill

To serve
4 mini baguettes
Small bunch of watercress
2 long red chillies

For the tri-tip
Use a mortar and pestle to make a paste with the peeled garlic cloves, some salt and a splash of oil
Massage the paste into the tri-tip and refrigerate overnight
Remove the cut from the fridge and season generously with salt and pepper
Allow the cut to come up to room temperature and then smoke at 90C until the internal temperature reaches 55C, then remove and rest

For the picked veg
Combine the vinegar, sugar, salt and tumeric in a saucepan and bring to the boil to dissolve
While that's happening, thinly slice the cucumber, julienne the carrot and combine with the picked dill
Pour the vinegar mix over the veggies and give it a good toss to combine
Allow to cool to room temperature

For the mayonnaise
To make mayonnaise, combine the yolk, salt, vinegar and mustard together in a mixing bowl. Whisk the ingredients together and slowly pour in the oil until it is all emulsified

To assemble the dish
Sear the smoked tri-tip on a hot grill until nice and charred then pop to one side and allow to rest
Then, open the baguettes and slather in some mayonnaise, then load up with the watercress, thinly sliced tri-tip, water cress and thinly sliced chilli.