Multiple Menu Tab - The Maribyrnong Boathouse

Ingredients

• 150g goat cheese
• 50g double cream
• 1/2 large shallot
• 1 pinch of salt
• 1 pinch of white pepper
• 20g chopped parsley
• 2 cooked beetroots
• 4 slices of Parma ham
• 100g mixed salad leaves
• 2 tablespoons olive oil
• 2 cups finely chopped onion
• 8 garlic cloves, minced
• 4 cups water
• 1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 to 2 tablespoons balsamic vinegar
• 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
• 1/2 cup butter
• 2 tbsp cream cheese
• 1 pint heavy cream
• 1 tsp garlic powder
• Pinch of salt and pepper
• 2/3 cup grated Parmesan cheese
• 1 lb fettuccine, prepared as directed
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 2 red bell peppers
• 2 green bell peppers
• 3 tbsp apple cider vinegar
• 3 tbsp sugar
• Kosher salt and freshly ground black pepper
• 2 lbs sweet or hot Italian sausage
• Buns, for serving