May 15 (Bloomberg) -- Hugh Jackman, the razor-handed star of blockbuster film “X-Men Origins: Wolverine,” came to the aid of a New York adoption charity last night.

Jackman’s appearance at the fifth annual “Taste of Spring” fundraiser for the Evan B. Donaldson Adoption Institute in New York helped the nonprofit go a little beyond its fundraising goal of $285,000.

Adoption is a topic in which the actor and his wife, Deborra-lee Furness, have been immersed. Married for more than a decade, they adopted two children, Oscar and Ava, after Furness miscarried. She co-founded a charity, Orphan Angels, in Australia that seeks to find homes for orphans and educate prospective parents.

“We of course know a lot about the issue because we have two adopted children, and we have looked into this very, very seriously,” said the affable Jackman, 40, in an interview after trying Michelin three-star-chef Jean-Georges Vongerichten’s skewered shrimps with bread crumbs.

“For orphaned children, we all have a responsibility on some level,” Jackman added, sporting a tan-colored suit, black shirt and stylish black lace-up shoes.

The couple is giving a much-needed boost to the organization, which has seen donations drop in the recession, said executive director Adam Pertman in an interview. Jackman and Furness, who divide their time between New York and Australia, became involved in his nonprofit about six months ago.

“When times get tough and when you’re lucky, people come through,” Pertman said. “We’ve worked harder than we ever did before and we’re doing better than expected” on fundraising.

Bette Midler

Having star chefs and restaurants in the room at the Midtown Loft on Manhattan’s Fifth Avenue brought out about 300 supporters and foodies, including entertainer and philanthropist Bette Midler, who nibbled hor d’oeuvres and talked with Jackman and Furness.

Other gourmet-food providers included David Burke Townhouse serving its legendary cheesecake lollipops; Barbuto owner and chef Jonathan Waxman whipping up a bruschetta topped with vegetable spread and fresh peas; and Max McCalman, the “cheese sommelier” at Manhattan’s Artisanal Fromagerie, Bistro & Wine Bar.

To contact the writer on this story: Patrick Cole in New York at pcole3@Bloomberg.net.

Last Updated: May 15, 2009 13:20 EDT