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Soak raisins in the Tokay the night before.
The next day, cut pumpkin into bite size wedges (skin on) and toss through oil, cumin and salt & pepper.
Turn the char grill on to high temp and place the pumpkin flesh side down. Allow to caramelize and form the char lines from the grill.
Remove from char grill and place skin side down into a roasting pan.
Place roasting pan on to a low indirect heat on the BBQ Close hood of BBQ and allow to cook for 10 minutes.
Once cooked toss through the spinach, and soaked raisins with any leftover Tokay.
Reserve the roasting juices to use as the dressing.
Place pumpkin onto a flat platter and on top heap over the spinach & raisins.
Crumble over the blue brie and scatter over the roasted macadamia nuts.
Drizzle over the roasting pan juices.
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