To create the menu for the food festival, Mr North sourced locally produced food from suppliers.
He also foraged the lands of Wairarapa - something he is passionate about, he said.
He has made plenty of delicious discoveries around the region.
One discovery of water celery near a golf course led to water celery soup, which tastes like fresh parsnip, he said.
Mr North has also created his own Lake Ferry salt from Lake Ferry water.
It is the second year Wakelin House has been part of the festival and the first time as a finalist in the awards.
The winner will be announced at the Mindfood festival launch this evening.
Wellington On a Plate has been running since 2009 and aims to promote and celebrate the Wellington region's food industry. It starts today and runs till August 25.
As part of the food festival, Mr North is also hosting a Forager's Food Night at the restaurant where he will present a six-course degustation focusing on his foraged finds.
Just yesterday morning, he had been out finding wild edibles for the event. Each of the courses will be made up of produce from the region, accompanied by Wairarapa wines.
Plenty of the restaurants involved in the food festival feature Wairarapa produce and there are also a number of events to be held in the region.
"People are recognising Wairarapa is a phenomenal place for food and wine," said Mr North.
Another event at the restaurant is tailored for pinot noir lovers. Rob and Sue van Zanten from Martinus Estate will treat people to wines from the vineyard, which specialises in a single varietal pinot noir.
Wakelin House food will also feature at Beervana, the beer festival to be held today and tomorrow. Carterton brewery Regent 58 will also be at the festival, introducing its new brew Extra Special Bitter.
Wellington on a Plate has range of events including some off-the-wall dining experiences like The Glorious 12th. It is a day traditionally known as the opening of the red grouse shooting season in Scotland and England and will be re-enacted at the Petrie family's historic homestead near Masterton. There will be clay bird shooting and a three course meal of traditional Scottish fare matched with wines from Gladstone's Urlar Estate.
Another unique experience is the Prison Gate to Plate, where diners enjoy a four-course meal prepared by Rimutaka prisoners under the tutelage of chef Martin Bosley.
