Join Corrie Perkin and guest co-host Geoff Slattery for episode 89 'Obsessions Are Good Things'. 

After raids on ABC and News Limited journalists recently Corrie and Geoff discuss the principle of freedom of the press and why we should all care about it. 

We say farewell to Barrie Cassidy as he steps down from The Insiders and reflect on Donald Trump's tour of the UK. 

We talk Ash Barty's French Open win, the validity of the AFL Hall of Fame and the impact of the new documentary about Adam Goodes. 

Geoff echoes Caro's 'Crush of the Week' - Neale Daniher and gets grumpy about restaurant credit card surcharges. 

In BSF Corrie and Geoff discuss Daphne Du Maurier's books and the classic film version of Rebecca starring Audrey Hepburn.  Plus for footy fans we preview the new anthology Electrifying 80s; Footy's Outrageous Decade in the Words of its Best Writers, which comes out soon. 

In food - Geoff shares a recipe for Chocolate Mousse Ice Cream which he recommends as a dinner party staple (see recipe below). 

BSF is sponsored by VitalSmarts. VitalSmarts and their Crucial Conversations training can transform the culture of your business or help you confront difficult situations with confidence. Make sure you jump onto VitalSmarts website www.vitalsmarts.com.au/dstm - they've got a special offer for our podcast listeners - a free copy of their E Book Emotional Inequality - Soloutions for Women in the Workplace. 

We talk kitchen gadgets, the Duke of Edinburgh, Cornish Pasties and more in '6 Quick Questions' and Geoff's GLT is for every serious cook to own a probe thermometer. 

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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.

Chocolate Mousse Ice Cream

From Simple Flavours by Geoff Slattery

Another treat for chocolate lovers. It’s easy to make and it’s one ice cream that doesn’t need a professional machine to make it creamy and smooth. The chocolate does that easily.

Stuck in the middle of my copy of Gaston Lenôtre’s inspiring and beautifully detailed Lenôtre’s Ice Creams and Pastries, is a sheet of yellow copy paper, a legacy of the way newspapers used to be before gizmos and whizzos became all the new generation knows and understands. Scribbled across the top are the words ‘Perfect (though rich) chocolate parfait’. I call on this recipe but occasionally, because every time I make it, I eat so much of the irresistible combination of chocolate and ice cream, chocolate mousse and chocolate souffle, I can hardly walk for a couple of days.

It’s the sort of dessert you take by the spoonful, swirl around your mouth, and return to for more and more and more. It’s the dessert equivalent of strawberry daiquiris. ‘Hey,’ you say, ‘one more can’t hurt me, can it?’ Then you stand up. Then you fall down. I’m like this with most t

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