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Seven silver linings from Victoria s lockdowns: How chefs and restaurateurs made the pandemic work for them Dani Valent Photo: Eddie Jim  It was the year that pushed the state s restaurants, cafes, bars and pubs to the brink. But bright spots have emerged that may change dining forever. A year ago, a few weeks into our national COVID-19 lockdown, Victorian hospitality operators were already hoping to use pandemic-enforced disruption as an opportunity to create permanent, positive adjustments to an industry that has been notoriously tough on bodies, minds and balance sheets. A year and a couple more lockdowns later, the state is open, eating and – in some pockets at least – thriving.

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