Cooking in the bush is much simpler than one can imagine. I more or less cooked the same food as I do at home, though the heat source was mostly an open fire instead of an electric stove.

COOKING ON A GAS STOVE
You need a gas stove, since you can't always cook on an open fire. There might be a fire ban, you might find yourself in a caravan park or you might be camping in a place without fire wood or in a rain forest where the wood tends to be too wet. There's nothing special about cooking on a camping gas stove. You need a wind shelter if it's a windy day. I used the back of the car as a wind shelter.
   Don't keep the gas bottle in the car if you have the stove in the car and cook on it. One of my bottles started leaking which started a fire in the car one morning when I cooked my morning tea. That was a scary experience, I can assure you. Seal the gas bottle with plumbers tape, you find it at Mitre10.

COOKING OVER AN OPEN FIRE
The first thing you do when you set up camp in the afternoon, is to collect fire wood, dig a trench and get the fire going. If you're just warming water for morning tea or coffee, then you wont need a big fire, just a few sticks to produce some heat.
   If you're grilling, frying or if you're cooking in a camp oven, then you need to burn the fire to coals. Larger, harder branches will make nice coals. It takes about an hour to burn down medium thick branches of wood to coals. Desert trees like Mulga, Iron Wood and Desert Oaks makes nice coals, so does Red River Gum.
   Grilling, frying or cooking is very easy on coals. Just adjust the number of coals under the pan or pot you're cooking, for example with a shovel.

CAMP OVENS
If you use an iron cast camp oven, then you need to preheat the camp oven close to the fire before you start cooking in it. When it's hot enough, then you can use it for woking, frying, cooking stews, make a roast or bake damper (bread) in it. If you're cooking a stew, like a curry, then you start by frying meat and vegetables on the regular fire.
   Dig another hole a little bit from the fire trench, take some coals from the fire with the shovel and put in the smaller hole. Then you move the camp oven to the smaller hole, put the lid on and leave it until the stew or roast is ready. If you're making a roast or if you're baking and need heat both from below and above, then you take some coals and put on the lid. That's what it's designed for.
   Cooking in a camp oven is much easier than it might sound from a description like this. It's most important to have one or two hooks to lift the lid and the camp oven off the fire. Sometimes these hooks are called "camper dogs". Tent pegs can do as hooks. Be careful when you take the lid off, so that you don't drop any coals in the food that is cooking inside the camp oven.

STEWS
I love Indian, French and Italian cuisine. Cooking stews in a camp oven is so easy that it is unbelievable. They are very practical since they last at least two days, and you can often cook everything together.
   Various curries with onion, meat and potatoes last and taste even better the second day. Kashmir cooking with lamb, spinach and yoghurt is another easy variety to make.
   The classic French master piece, Beuf Bourgignogne, can easily be faked with onion, garlic, beef, bacon, mushrooms, thyme, and good old Aussie cask wine. Not exactly like the original, but nice anyway.

WOKING / STIR FRYING
I used the camp oven for stir frying as well. A real wok would have been even better, but there's a limit to how much you can drag along. Many butchers have ready, marinated stir fry combinations, which might be a bit of cheating but makes cooking in the bush real easy.

GRILLING
If you're an Anglo Australian, then you probably think that the best method of treating meat is by ritually desecrating it to a combination of leather and charcoal on a hot metal BBQ plate and disguising the horrible result with heaps of tomato sauce. :-) Yuck. There is however a better method and that is called grilling.
  The secret of grilling, is that the meat should be marinated first. Marinate lamb chops in olive oil, garlic, herbs and lemon juice then grill them lightly over hot coals. Yummy.
   Marinate steaks in e.g. a combination of soy, sherry, garlic, oil and spices. Baking potatoes in aluminium foil is an excellent combination with grilled meat. Eating gourmet food in the bush is no problem.

BAKING DAMPER (SELF RAISING BREAD)
I learnt the following recipe for damper from a nice couple from Perth, Bob and Jan that I camped with a few times in the Kimberley and in the Bungles:
  Take one can of beer (Jan used Matilda Bitter) and mix it with self raising flour and a bit of salt until you have a firm dough. Pre heat the camp oven, then bake the damper in the camp oven with coals on the lid for about 45 minutes. Serve hot with butter. Yummy mate.
   A sweet damper can be made if you mix in a bit of sugar and sultanas. Great tucker with a cup of tea around the camp fire at night.

PACKING AND PRESERVING FRESH FOOD
Onions and potatoes are great staple food. I kept them in an old waste paper bag full of news paper. That keeps them dry and in the dark, and you can keep them for weeks like that and they will not go off.
   Carrots, cauliflower, capsicum, tomatoes etc go in the Esky. I found that these need to be eaten fairly quickly, since they tend to go off after a couple of days.
   The best way to store and transport meat is to ask the butcher to vacuum pack it for you. (Vac pac is the Aussie slang for it.) Vacuum packed meat lasted about two weeks for me, if it was kept reasonably cold in the Esky. Watch out for meat with bones in it. If sharp bones make a hole in the plastic, then you can say goodbye to that meat if you don't eat it the same day. I drove around with a vile smell in my Esky in the Kimberley until I found the lamb chops that had broken their seal and were green and smelly.

STAPLES
The staples that you have at home like rice, pasta, spices, oil, tins etc is what you bring with when you go camping. I used more or less the same things as I would have had at home.

EMERGENCY FOOD
When you stock up with food, you must also bring rations for about an extra week, in case you get stuck with a broken down engine, three flat tyres or if rains have turned the roads to a quagmire. I used tins as emergency food. This should basically never be touched until you're back in civilisation again (if there is something like that in Australia).