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Jacklyn Swiecicki<br />
&<br />
Matthew Brown<br />
31 March,<br />
20<strong>17</strong><br />
FORGET CHANCE ENCOUNTERS in<br />
coffee shops or lingering looks in bookstores<br />
– Jacklyn and Matthew Brown’s romance was<br />
sparked by the simple act of swiping right.<br />
On Tinder, that is.<br />
A modern-day love story, the Melbourne-based couple connected<br />
through the online dating app after noticing they shared mutual<br />
friends. They arranged to meet for a drink, but conversation flowed<br />
easily and their afternoon wine evolved into a lengthy dinner date.<br />
Matthew, 35, says it was Jacklyn’s kindness that initially<br />
captivated him, while Jacklyn, 33, loved that Matthew was up for<br />
anything – including waking in the early hours of the morning to<br />
take spin classes.<br />
Two years after meeting, the couple bought their first home<br />
together. The day they collected their keys, Jacklyn entered the<br />
house to discover an arrangement of rose petals, champagne and<br />
a bag of her favourite corn chips.<br />
“Before she had time to turn around and ask me what the hell was<br />
going on, I was on one knee,” Matthew says. “I managed to find<br />
a ring that looked just like a corn chip from Melbourne designer<br />
Lucy Folk.”<br />
The proposal was unexpected for Jacklyn, who was preoccupied with<br />
settling into their new home.<br />
“I was blown away,” she says. “Matt totally surprised me. Best<br />
surprise ever!”<br />
Jacklyn and Matthew chose Noosa as their wedding destination after<br />
spending time in the region on one of their first holidays together.<br />
The couple wanted a small wedding, so their celebrant suggested the<br />
ceremony be held at secluded Hidden Grove. With its picturesque<br />
backdrop of Noosa Main Beach, the setting was an easy choice.<br />
When it came to their reception, Jacklyn and Matthew chose Noosa<br />
Waterfront Restaurant & Bar for its sophistication and fine dining<br />
menu. A qualified chef herself, Jacklyn oversaw the planning of their<br />
five-course degustation menu with executive chef Andrea Ravezzani,<br />
while Matthew selected wines from New Zealand and Italy.<br />
“We had eaten at Noosa Waterfront previously and loved their<br />
Italian menu and beautiful plating,” Jacklyn says. “We are also<br />
having our honeymoon in Italy, so we liked the Italian theme.” ><br />
<strong>salt</strong>magazine.com.au 59
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